Crispy Caprese Salad Sandwich
This crispy Caprese chicken sandwich is piled high with golden chicken cutlets, fresh mozzarella, juicy tomatoes, basil, and a sweet balsamic glaze.
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
Calories: 901kcal, Carbohydrates: 73g, Protein: 66g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 270mg, Sodium: 1256mg, Potassium: 991mg, Fiber: 4g, Sugar: 24g, Vitamin A: 1295IU, Vitamin C: 9mg, Calcium: 569mg, Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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