Chicken Parmesan Panini # 2 Recipe

4

Ingredients

2 boneless, skinless chicken breasts
salt and pepper
1 cup vegetable oil
4 sandwich rolls or ciabatta, split
3/4 cup flour
2 eggs, beaten
1 cup breadcrumbs
3/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
1/4 cup thinly sliced basil
1 cup tomato sauce

Preparation

Step 1

Butterfly chicken breasts, then cut in half. Pound to 1/4 inch thick. Season with salt and pepper. Heat 1 cup oil in saute pan. Brush rolls on both sides with oil, and preheat panini press to medium.
Put flour and eggs in separate breading trays. Mix Parmesan and breadcrumbs in another tray, season. Dredge chicken in flour, then egg, then breadcrumbs. Fry chicken 2 pieces at a time, 3 minutes total. Drain on paper towels. Place 1 piece chicken on bottom of each roll, top with 1/2 cup mozzarella, 1 tbs basil and 1/4 cup tomato sauce. Cover with top of rolls. Grill on panini press 2 at a time for 3 minutes each, until cheese is melted.