Chicken Parmigiana Panini Recipe – Step By Step Guide :- With this Chicken Parmesan Panini, you can easily pack it up and take it with you wherever you go. What could possibly be more delicious than a chicken breast that has been breaded and cooked to perfection, topped with bubbling mozzarella, smothered in tomato sauce and pesto, then sandwiched between two slices of ciabatta?
Chicken Parmigiana Panini Recipe – Step By Step Guide
Chicken Parmigiana was the first thing I ever cooked for someone who wasn’t family. In my freshman year of college, I really wanted to make dinner for my tennis team one night, so I studied a lot and watched way too much Food Network. I started cooking with Chicken Parm. After that, that’s what I signed. It’s likely that I made this at least once a week during my four years of college. It became my specialty dish, and I still get excited when it’s Chicken Parmesan night, so I had to make a tasty Chicken Parmesan Panini that my kids could take to school.
For the Chicken Parmesan
- 1 24-oz jar marinara sauce or your favorite tomato based pasta sauce
- 4 boneless skinless chicken breasts pounded thin to about a ½ inch in thickness
- ½ cup all-purpose flour
- 3 eggs beaten with 2 tablespoons water and seasoned with salt and pepper
- 1 cup Italian seasoned panko breadcrumbs
- ¼ cup vegetable oil
- 1 lb. fresh mozzarella sliced
- ½ cup freshly grated parmesan cheese
- Kosher salt and freshly cracked black pepper to taste
For the Panini
- 4 small loaves ciabatta or 8 slices of your favorite crusty bread
- Fresh mozzarella
- Basil pesto
- Extra tomato sauce as needed
For the Chicken Parmesan
Prepare the oven by heating it to 400 degrees Fahrenheit.
One by one, place each chicken breast into a big plastic bag with a zip top. Then, using a mallet, pound the chicken until it is approximately ½ inch thick all the way through.
Prepare the chicken by seasoning it with salt and pepper on both sides. The first step is to dredge each breast in the flour and then tap off any excess flour. Next, immerse each breast in the egg mixture and allow any excess to drop off. Finally, dredge both sides of the breast in the bread crumbs.
In a large pan made of cast iron, bring the vegetable oil to a high temperature and let it there until it is almost smoking. Depending on how many chicken breasts can fit in the pan, add one or two of them and fry them until they are golden brown on both sides, which should take around two minutes per side. Place on a dish, and then proceed to repeat the process with the remaining chicken breasts.
As soon as the chicken is cooked, make sure to remove any extra oil and brown bits from the cast iron skillet. Next, add half of the spaghetti sauce to the bottom of a big skillet. Cook until the chicken is cooked through. Use a big baking dish instead of the pan if it is not possible to fit all of the chicken breasts in the skillet.
Place the breaded breasts that have been pan-fried on top of the sauce. Then, spread the remaining sauce over the chicken and sprinkle it with a few slices of fresh mozzarella, salt, and pepper, as well as equal amounts of freshly grated parmesan cheese. Place in an oven that has been preheated and bake for approximately eight to ten minutes, or until the chicken is completely cooked through and the cheese has melted. The panini should be prepared while you remove it from the oven and set it aside.
For the Panini
On the sides of the bread, spread some butter or oil. One slice of bread should have a pinch of pesto spread on it, while the other slice should have tomato sauce spread on it. First, place the chicken parm cutlet on the piece of bread that has been dipped in tomato sauce, and then add additional cheese. Use the other piece of bread that has been spread with pesto and griddle it until it turns golden brown. Please slice and serve.
Also See :- Monte Cristo Sandwich – Step By Step Guide
- Calories: 1077kcal |
- Carbohydrates: 55g |
- Protein: 72g |
- Fat: 62g |
- Saturated Fat: 26g |
- Polyunsaturated Fat: 11g |
- Monounsaturated Fat: 15g |
- Trans Fat: 0.1g |
- Cholesterol: 319mg |
- Sodium: 1811mg |
- Potassium: 641mg |
- Fiber: 2g |
- Sugar: 3g |
- Vitamin A: 1582IU |
- Vitamin C: 1mg |
- Calcium: 904mg |
- Iron: 3mg |
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