Crispy Mozzarella Chicken Sandwich
Elevate your lunch game with this mouthwatering Crispy Mozzarella Chicken Sandwich, featuring a crunchy chicken fillet topped with gooey mozzarella and a refreshing tangy slaw.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup breadcrumbs (panko preferred) Panko works great for extra crunch!
- 1/2 cup all-purpose flour
- 1 large egg Beaten
- Salt and pepper, to taste
- Oil, for frying Approximately an inch in frying pan
For the Slaw
- 2 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 medium carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
For Assembly
- 4 slices fresh mozzarella cheese
- 4 pieces sandwich buns (brioche recommended) For an extra touch of luxury
- Optional: Your favorite condiments (mustard, ranch, or a drizzle of sriracha)
Instructions
Preparation
- Pound the chicken breasts to an even thickness and season with salt and pepper.
Dredging
- Set up a dredging station: Place flour, beaten egg, and breadcrumbs in three separate dishes.
- Dip each chicken breast in flour, shake off excess, then in egg, and finally coat in breadcrumbs.
Cooking
- Heat oil in a frying pan over medium heat. Once hot, fry the chicken for 4–5 minutes per side until golden brown and crispy.
- Place a slice of mozzarella on top of each chicken piece a minute before finishing cooking and cover to melt the cheese.
Slaw Preparation
- In a large bowl, combine cabbages and carrot.
- In a small bowl, whisk mayonnaise, apple cider vinegar, sugar, salt, and pepper; pour over veggies and toss to coat.
Assembly
- Toast the sandwich buns lightly for extra crispness.
- Stack the crispy chicken on the bottom half of the bun, top with a scoop of slaw, add the top half of the bun, and serve.
Notes
For extra crunch, use panko breadcrumbs. Slaw can be made ahead for better flavors. Leftover chicken works great atop salads.