CHICKEN PARMESAN PANINI

CHICKEN PARMESAN PANINI image

Yield 4 sandwiches

Number Of Ingredients 10

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2 boneless, skinless chicken breasts
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 cup shredded mozzarella
1/4 cup thinly sliced fresh basil
1 cup tomato sauce

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.