Chicken Parmesan Panini
Enjoy making these delicious Chicken Parmesan Sandwiches at home. Tender chicken breasts are breaded, fried to a golden crisp, then layered with melted mozzarella, fresh basil, and zesty tomato sauce on a toasted sandwich roll. Perfect for a quick and satisfying meal that everyone will love!
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4.
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