# What You Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 tsp dried Italian herbs
07 - 1 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/3 cup olive oil for frying
→ For the Sandwich
11 - 4 ciabatta rolls, halved
12 - 8 oz fresh mozzarella, sliced
13 - 2 medium ripe tomatoes, sliced
14 - 1 cup fresh basil leaves
15 - 2 tbsp extra virgin olive oil
16 - 1 tbsp balsamic glaze
17 - Salt and black pepper to taste
# How-To Steps:
01 - Preheat oven to 400°F for final melting step.
02 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
03 - Arrange three shallow bowls: first with flour, second with beaten eggs, third with panko mixed with Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken cutlet in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with panko-Parmesan mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices and bake for 5-7 minutes until cheese is fully melted and bubbly.
07 - Toast ciabatta rolls until crisp and golden on the cut sides.
08 - Layer basil leaves and tomato slices on each roll bottom. Season tomatoes with salt and pepper. Place crispy chicken cutlet with melted mozzarella on top.
09 - Drizzle with extra virgin olive oil and balsamic glaze. Top with ciabatta crown and serve immediately while chicken remains crispy.
