Chicken Parmesan Panini

Chicken Parmesan Panini
Adapted from williams-sonoma.com
Chicken Parmesan Panini

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from williams-sonoma.com

Ingredients

  • 2

    boneless, skinless chicken breasts

  • Kosher salt and freshly ground 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 cheese

  • 1 1/3

    cups shredded mozzarella cheese

  • 1/4

    cup thinly sliced fresh basil

  • 1

    cup tomato sauce

Directions

Butterfly the chicken breasts, cut each one in half and pound to 1/4-inch thickness. Season with salt and pepper. In a 3-quart sauté pan over medium heat, warm the 1 cup oil to 350°F. Brush the rolls on both sides with oil. Preheat an electric panini press to medium. Line a baking sheet with paper towels. Put the flour and eggs in separate breading trays or bowls. In another tray or bowl, stir together the bread crumbs and Parmigiano-Reggiano. Dredge the chicken in the flour, shaking off the excess. Dip the chicken into the eggs, letting the excess drip off. Place the chicken in the bread-crumb mixture, pressing gently so the crumbs adhere. Place 2 chicken pieces in the hot oil in the sauté pan and fry, turning once, until golden and crisp, about 3 minutes total. Transfer to the paper towel-lined baking sheet. Repeat to fry the remaining chicken. Place 1 piece of chicken on the bottom of each roll and top with 1/3 cup mozzarella, 1 Tbs. basil and 1/4 cup tomato sauce. Cover with the top halves of the rolls. Place 2 of the sandwiches on the preheated panini press, close the lid and cook until the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat to cook the remaining sandwiches. Serve immediately. Serves 4.

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