You're bound to make grilled chicken at least once this summer—if not once a week.
Chicken Parmesan Panini
Kale salad with persimmons, crispy chickpeas and fried shallots.
Recipe Summary Chicken Parmesan Panini
Crispy pan-fried chicken cutlets are sandwiched between thick slices of crusty bread with mozzarella cheese and traditional tomato sauce, then toasted in a panini press.Ingredients | Side Dishes For Fried Chicken Sandwiches
¼ cup flour
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 egg, beaten
1 cup panko bread crumbs
¼ cup Parmesan cheese
4 small chicken cutlets*
2 tablespoons olive oil
4 slices fresh mozzarella cheese
¼ cup Parmesan cheese
8 thick slices artisanal-style bread
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
Directions
Mix together the flour, garlic powder, salt and pepper in a shallow bowl. Place beaten egg in another bowl. Mix together panko bread crumbs and Parmesan cheese in a third shallow bowl.
Dredge each piece of chicken in the flour, coating both sides; shake off the extra. Dip chicken in beaten egg, and then press into the breadcrumbs, making sure to coat well on both sides. Set on a plate.
Heat olive oil in large skillet over medium-high heat. Pan fry chicken until no longer pink in the center and the juices run clear, about 4 minutes per side.
Place chicken on slices of bread. Spread about 1/4 cup of Ragu® Old World Style® Traditional Sauce over each piece of chicken. Top with a slice of cheese and a tablespoon of Parmesan cheese. Top with the remaining slices of bread. Heat in a panini press or in a large skillet until the cheese is melted. Heat remaining sauce for dipping.
*Substitution: You can use 4 small boneless, skinless chicken breasts, pounded thin in place of chicken cutlets.
Info | Side Dishes For Fried Chicken Sandwiches
prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
4
Yield:
4 panini
