- 4
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt and pepper, to taste
- 1 cup vegetable oil, plus more for brushing
- 4 sandwich rolls, split
- 3/4 cup all-purpose flour
- 2 eggs, beaten
- 1 cup dry bread crumbs
- 3/4 cup finely grated Parmigiano-Reggiano
- 1-1/3 cups shredded mozzarella
- 1/4 cup thinly sliced fresh basil
- 1 cup tomato paste
Preparation
Step 1
Butterfly chicken breasts; cut in half. Pound 1/4 inch thick. Season with salt and pepper. In a 3-quart saute pan over medium heat, warm 1 cup 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 Parmigiano-Reggiano. Dredge chicken in 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 minutes total. Drain on paper towels Place 1 piece of chicken on bottom of each roll, top with 1/3 cup mozzarella, 1 Tablespoon basil and 1/4 cup tomato sauce. Cover with top halves of rolls. Cook sandwiches 2 a a time on panini press until cheese melts, 3-4 minutes.