Best Chicken Parmesan Panini Recipes
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.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 645.6 calories, Carbohydrate 68.5 g, Cholesterol 124.9 mg, Fat 24.3 g, Fiber 12.7 g, Protein 42.6 g, SaturatedFat 7.4 g, Sodium 1791.9 mg, Sugar 1.2 g
CHICKEN PARMESAN PANINI
Make and share this Chicken Parmesan Panini recipe from Food.com.
Provided by HeatherN
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
Steps:
- Butterfly chicken breasts; cut in half. Pound 1/4 inch thick. Season with salt and pepper. In 3qt saute pan over medium heat, warm 1 cup oil to 350 degrees. Brush rolls on both sides with oil. Preheat panini press to medium.
- Pout flour and eggs in separate breading trays. In another tray, combine crumbs and Parmigiano-Reggiano. Dredge chicken in flour; shake off excess. Dip into egg; 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 Tbsp basil and 1/4 cup tomato sauce. Cover with top halves of rolls.
- Cook sandwiches 2 at a time on panini press until cheese melts, 3-4 minutes.
Nutrition Facts : Calories 1089.9, Fat 73.8, SaturatedFat 16.4, Cholesterol 180.3, Sodium 1286.9, Carbohydrate 64.7, Fiber 3.8, Sugar 7.6, Protein 41.7
CHICKEN PARMESAN PANINI
Steps:
- Butterfly chicken breasts; cut in half. Pound 1/4" thick. Season with salt and pepper. In 3-qt saute pan over medium heat, warm 1 cup of oil to 350 degrees. Brush rolls on both sides with oil. Preheat 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 tbs basil and 1/4 cup of tomato sauce. Cover with top halves of rolls. Cook sandwiches 2 at a time on panini press until cheese melts, 3-4 minutes.
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