Chicken Parmesan Panini
This Chicken Parmesan Panini recipe is a hearty and delicious meal that combines crispy breaded chicken, marinara sauce, fresh mozzarella, and Parmesan cheese, all sandwiched between two slices of ciabatta bread. The chicken is cooked to perfection and topped with gooey melted cheese, creating a mouthwatering panini that will satisfy any cravings for a comforting and flavorful dish. Serve this panini hot off the griddle for a satisfying lunch or dinner option that everyone will love.
— Constant Cookbook
Ingredients
- 1/4 cup vegetable oil
- 4 chicken breasts
- 1/2 cup of flour
- 2 eggs
- 1 cup bread crumbs
- 1 cup marinara sauce
- 1 ball of fresh mozzarella
- freshly grated parmesan cheese
- freah basil
- 4 small loaves of ciabatta
Instructions
- For the Chicken Parmesan
- Preheat the oven to 400° F.
- Place each chicken breast into a large plastic zip top bag, one at a time, and pound the chicken with a mallet until it's about 1/2 inch thick throughout.
- Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off any excess flour, then dip in the egg mixture and let excess drip off, then dredge on both sides in the bread crumbs.
- Heat the vegetable oil in a large cast iron pan and heat over high heat until almost smoking. Add 1 or 2 chicken breasts to the pan, however many will fit and cook until golden brown on both sides, about 2 minutes per side. Transfer to a plate and repeat with the remaining chicken breasts.
- Once the chicken is cooked, carefully wipe out the excess oil and brown bits from the cast iron skillet and add ½ of the pasta sauce in the bottom of a large skillet. If the skillet doesn't fit all the chicken breasts, use a large baking dish instead.
- Add the pan fried breaded breasts on top of the sauce, and spoon the rest of the sauce over the chicken along with a few slices of the fresh mozzarella, salt and pepper, and equal amounts of the freshly grated parmesan. Transfer to the pre-heated oven and bake until the chicken is cooked through and the cheese is melted, about 8-10 minutes. Remove from the oven and set aside while you prep the panini
- For the Panini
- Oil or butter the sides of the bread. On one piece of bread, add a small spoonful of pesto and on the other tomato sauce. Add the chicken parm cutlet on the tomato sauce piece of bread and then add extra cheese. Top with the other pesto slathered piece of bread and griddle until golden. Slice and serve.
Nutrition
- Calories: 1077 kcal
- Carbohydrate Content: 55 g
- Protein Content: 72 g
- Fat Content: 62 g
- Saturated Fat Content: 26 g
- Trans Fat Content: 0.1 g
- Cholesterol Content: 319 mg
- Sodium Content: 1811 mg
- Fiber Content: 2 g
- Sugar Content: 3 g
- Unsaturated Fat Content: 26 g
- Serving Size: 1 serving
Comments
No comments found.