Chicken Parmesan Panini

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."
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Ingredients

25 m servings 646 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 646 kcal
  • 32%
  • Fat:
  • 24.3 g
  • 37%
  • Carbs:
  • 68.5g
  • 22%
  • Protein:
  • 42.6 g
  • 85%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 1792 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Place chicken on slices of bread. Spread about 1/4 cup of Ragu(R) Old World Style(R) 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.

Footnotes

  • *Substitution: You can use 4 small boneless, skinless chicken breasts, pounded thin in place of chicken cutlets.

Reviews

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Awesome! I did use some leftover chicken parmesan that I had on hand, but followed the rest as stated. We really loved the crunch of the bread w/ the cheesy, saucy yummy chicken inside. This was...

it was really good , will make again