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This Crispy Chicken Caprese Sandwich takes everything you love about a classic Caprese salad and turns it into a hearty, golden, downright irresistible sandwich. Crispy Parmesan-crusted chicken cutlets are layered with fresh mozzarella, juicy tomatoes, and basil on buttery Texas toast then topped with a homemade balsamic glaze that brings the whole thing together.
If you can’t get enough of that Caprese flavor then try my recipe for Caprese Grilled Chicken, Chicken Parmesan Sandwich or this Bruschetta with Mozzarella next!
I’ve been completely obsessed with sandwiches ever since I posted my homemade smashburger recipe. This led me straight to this Crispy Caprese Chicken Sandwich, and the rest was history.
I wanted something fresh and summery without giving up the crunch and satisfaction of a really good fried chicken sandwich. And naturally, we went all the way with it: crispy chicken cutlets stacked up with melty mozzarella, juicy tomatoes, basil, and homemade balsamic glaze, all on thick garlic Texas toast. Whew!
Think California club sandwich meets Caprese, with a fried chicken twist. It’s a win every time!
Table of contents
Recipe Notes
- Rich but refreshingly bright: The juicy tomatoes, basil, and tangy balsamic glaze cut through the fried chicken and melted mozzarella, so the sandwich feels hearty without becoming overly heavy.
- Built for maximum crunch: this sandwich is built for the crunch! I tested the breading with breadcrumbs alone, but adding Parmesan gave the chicken a crispier, more golden coating.
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Chicken Cutlets: Thin cutlets cook quickly and evenly while giving you plenty of crispy breading in every bite.
- Parmesan Breadcrumbs: Parmesan and seasoned breadcrumbs add savory flavor and helps create a golden, crisp coating.
- Fresh Mozzarella: Added while the chicken is hot so it softens and melts slightly over the cutlets.
- Fresh Tomatoes and Basil: Bring brightness and freshness that balance the rich fried chicken.
- Balsamic Glaze: Made with balsamic vinegar, brown sugar, and butter for a glossy, sweet-tangy finish. I make this with my Steak Crostini and it’s delicious!
- Texas Toast: Thick, buttery, and sturdy enough to hold the chicken and toppings without becoming soggy. You can also use ciabatta bread or grilled focaccia for a little smoky flair.
How to Make Chicken Caprese Sandwich
Prep: make the toast and balsamic glaze. Toast the Texas toast, then simmer the balsamic vinegar and brown sugar until slightly thickened. Stir in the butter and allow the glaze to cool.
Prepare the toppings. Slice the mozzarella and tomatoes, season the tomatoes with salt and pepper, and rinse and dry the basil.
Bread the chicken. Season the cutlets, then coat each piece in flour, egg, and the Parmesan-breadcrumb mixture.
Fry the chicken. Cook the cutlets in 350°F oil until golden brown and the internal temperature reaches 165°F. (it’s helpful to use a deep fry thermometer here) Add the mozzarella immediately so the residual heat begins to melt it.
Assemble the sandwich. Layer the toast with tomatoes, crispy chicken, mozzarella, basil, and a generous drizzle of balsamic glaze.
Pro Tips
- Pat the chicken dry first. Removing excess moisture helps the flour and breading stick instead of sliding off during frying.
- Season every layer. Season the chicken and add a little seasoning to the flour so the coating tastes flavorful all the way through.
- Keep the oil at 350°F. Oil that is too cool can make the breading greasy, while oil that is too hot may burn the coating before the chicken cooks through.
- Drain the chicken on a wire rack. A rack keeps the bottom crust crisp. Paper towels can trap steam and soften the breading.
- Salt the tomatoes before assembling. A little salt brings out their flavor, but assemble the sandwich shortly before serving so the toast stays crisp.
Recipe FAQs
Pat the chicken completely dry before seasoning it, coat it thoroughly in flour, and let the excess egg drip off before adding the breadcrumbs. Press the breadcrumb mixture firmly onto the chicken, then let the breaded cutlets rest for about 10 minutes before frying.
Pat the mozzarella dry, use firm ripe tomatoes, and assemble the sandwich just before serving.
A large ripe beefsteak, heirloom tomatoes, or vine-ripened tomato works best. Choose a tomato that is flavorful and firm enough to slice without releasing too much liquid.
More Drool-Worthy Sandwich Recipes
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Hot Honey Chicken Sandwich
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Ribeye Steak Sandwich with Chimichurri
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Apple Bacon and Cheddar Grilled Cheese
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Let’s stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Crispy Caprese Salad Sandwich
Ingredients
- 4 slices Texas Toast
- 8-10 Basil leaves
- 8 oz Fresh mozzarella, (sliced)
- 1 large Tomato, (sliced)
Crispy Chicken Cutlets
- 4 Chicken Cutlets, (or two chicken breasts cut in half, lengthwise)
- Salt and pepper, (to taste)
- 2 large Eggs
- 1/2 cup All Purpose Flour
- 1½ tbsps Italian seasoning
- 1 tsp Onion powder
- 1 tsp Garlic Powder
- 1 cup Breadcrumbs
- 1/2 cup Parmesan, (grated)
- Vegetable Oil, (for frying)
Balsamic Glaze
- ½ cup Balsamic vinegar
- 1/4 cup Brown sugar
- 2 tbsp Salted Butter
Instructions
- Toast the Texas toast according to package instructions. Set aside. 4 slices Texas Toast
- Make the balsamic glaze, simply combine balsamic vinegar and brown sugar in a saucepan. Bring to a boil, then simmer for 10-15 minutes, until it has thickened slightly. Remove from heat and add butter and stir until combined. It will thicken as it cools. ½ cup Balsamic vinegar 1/4 cup Brown sugar 2 tbsp Salted Butter
- Rinse the basil leaves and pat dry. Slice the mozzarella and pat dry with a paper towel – this removes excess moisture and prevents the chicken from becoming soggy. Slice tomato into thin slices, about 1/4 inches thick. Season the tomatoes with salt and pepper, to taste, and set aside. 8-10 Basil leaves 8 oz Fresh mozzarella 1 large Tomato Salt and pepper
- Now let's make the chicken cutlets. Pat the chicken dry with a paper towel – this prevents the breading from falling off. Season with salt and pepper to taste, Italian seasoning, onion powder, and garlic powder. 4 Chicken Cutlets 1½ tbsps Italian seasoning 1 tsp Onion powder 1 tsp Garlic Powder Salt and pepper
- Add 1 inch of vegetable oil to a large skillet over medium heat. Warm until it's 350 degrees F. Vegetable Oil
- Gather three shallow bowls. Add eggs to one bowl and whisk together until the yolks and egg whites are combined. In another bowl, add all purpose flour and seasoning with a dash of Italian seasoning, garlic powder, and onion powder (you can eyeball this, it does not have to be an exact amount). In the last bowl, combine breadcrumbs and parmesan and mix together. 2 large Eggs 1/2 cup All Purpose Flour 1 cup Breadcrumbs 1/2 cup Parmesan
- Dip one piece of chicken into the flour, coating liberally on both sides. Then dip it into the eggs, ensuring it's coated. Let any excess drip off, then place the chicken into the bowl with the breadcrumbs. Pat the breadcrumbs into the chicken, ensuring that the breadcrumbs coat the entirety of the chicken. Place onto a wire rack and repeat with the remaining pieces of chicken.
- Place 1-2 pieces of chicken into the skillet at a time. Cook on both sides for about 3-4 minutes per side, until golden brown, until the internal temperature reaches 165 degrees F. Place onto a wire rack to drain any excess oil. Right out of the fryer, place mozzarella slices on top, allow the residual heat to melt the cheese. (if it doesn't melt fully, broil in the oven on the middle rack for 2-3 minutes, but keep a watchful eye so that it doesn't burn)
- Assemble the sandwich: Place a piece of Texas toast onto a place, then add the sliced tomatoes, a chicken cutlet, a few basil leaves, another chicken cutlet, more basil, and a generous drizzle of balsamic glaze. Place the second piece of Texas toast on top. Note: if the balsamic glaze has thickened too much, gently reheat it over low heat for 1-2 minutes until glossy and fluid.
Notes
- To prevent a soggy sandwich, consume right after assembling.
- Pat the chicken dry first. Removing excess moisture helps the flour and breading stick instead of sliding off during frying.
- Season every layer. Season the chicken and add a little seasoning to the flour so the coating tastes flavorful all the way through.
- Keep the oil at 350°F. Oil that is too cool can make the breading greasy, while oil that is too hot may burn the coating before the chicken cooks through.
- Drain the chicken on a wire rack. A rack keeps the bottom crust crisp. Paper towels can trap steam and soften the breading.
- Salt the tomatoes before assembling. A little salt brings out their flavor, but assemble the sandwich shortly before serving so the toast stays crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for lunch yesterday with some leftover rotisserie chicken that I had. It was really good, I also used whole wheat bread. Next time I will use ciabatta as recommended because it was a really good and easy lunch that I made in between meetings.
So glad you enjoyed it!