Crispy Chicken Caprese Sandwich Recipe

Prepare chicken

Butterfly each chicken breast into two thin cutlets (or pound to 1/2-inch thickness) and pat dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper (from the sandwich salt/pepper amounts).

Set up breading station

Place flour in a shallow dish. In a second shallow bowl, whisk eggs with milk until combined. In a third shallow dish, combine panko breadcrumbs, grated Parmesan, garlic powder, onion powder, dried oregano, and 1/2 tsp kosher salt and 1/4 tsp black pepper.

Bread the chicken

Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then press evenly into the breadcrumb mixture to coat. Set coated cutlets on a plate and let rest 5 minutes to help the coating adhere.

Fry the chicken

Heat a large skillet over medium-high heat and add enough vegetable oil to reach about 1/8–1/4 inch depth (about 1 cup). When oil registers 350°F (or a breadcrumb sizzles immediately), add cutlets (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden-brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven while finishing remaining cutlets.

Toast rolls and assemble

Slice ciabatta rolls in half and lightly toast cut sides in the same skillet or under the broiler until golden. Spread a generous tablespoon of basil aioli on both cut sides of each roll. On the bottom half, layer arugula (about 1/2 cup), then place a warm crispy chicken cutlet, top with torn pieces of burrata (about 2 oz per sandwich, handle gently), 3–4 slices of heirloom tomato, and 3 fresh basil leaves. Drizzle with about 1/2 tablespoon balsamic glaze. Close sandwich and press gently. Repeat for remaining sandwiches.

Make the aioli: In a small food processor or blender, combine mayonnaise, packed basil leaves, minced garlic, lemon juice, olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt or lemon as needed. Transfer to a small bowl and refrigerate until ready to use. Yields about 1/2 cup; use ~1 tbsp per sandwich.

Preheat and toss

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the cut fries with 2 tablespoons olive oil, chopped rosemary, chopped thyme, garlic powder, 3/4 tsp kosher salt and 1/2 tsp black pepper until evenly coated. Spread into a single layer with space between fries for even browning.

Bake and finish

Bake for 25–30 minutes, flipping once halfway through, until edges are golden and crisp. Remove from oven and immediately toss with a pinch more salt to taste. Serve hot alongside the sandwiches.