Chicken Parmesan Panini

By ghinman

Ingredients

• 2 boneless, skinless chlicken breasts
• Kosher salt and pepper to taste
• 1 cup veg. oil, plus more for brushing
• 4 sandwich rolls, split
• 3/4 cup finely grated Parmesan-Reggiano
• 1 1/3 cups shredded Mozzarella
• 1/4 cup thinly sliced fresh basil
• 1 cup tomato sauce

Preparation

Step 1

Butterfly chicken breasts, cut in half. Poun 1/2 in. thick. Season with salt and pepper. In 3 qt. saute pan over med. heat, warm 1 cup of oil to 350 degrees. Brush rolls on both sides with oil. Preheat electric panini press to medium. Put flour and eggs in separate breading trays. In another tray, combine crumbs and Parmesan-Reggiano. Dredge chicken in the flour, shake off excess. Dip into eggs; let excess drip off. Place chicken in crumb mixture; press to adhere. Fry chicken 2 pieces at a time in saute pan, turning once, 3 min. total. Drain on papeed towels. Place 1 piece of chicken on bottom of each roll; top with 1/3 cup of mozzarella, 1 Tbs. basil and 1/4 cup tomato sauce. Cover with top halves of rolls. Cook sandwichs 2 at a time on panini press until cheese is melted, 2-3 min.