# What You'll Need:
→ For the Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs, beaten
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 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
# Preparation 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 - Prepare three shallow bowls: one with flour, one with beaten eggs, and one 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 in 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 an internal temperature of 165°F. Transfer to a baking sheet.
06 - Top each cutlet with mozzarella slices. Bake for 5-7 minutes until cheese is fully melted and bubbly.
07 - Toast ciabatta rolls until crisp and golden on the cut surfaces.
08 - Layer fresh basil leaves and tomato slices on each roll bottom. Season with salt and pepper to taste.
09 - Place crispy chicken cutlet with melted mozzarella on top of vegetables. Drizzle with extra virgin olive oil and balsamic glaze. Cap with top half of ciabatta and serve immediately.
