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Chicken Parmesan Panini

Rated as 5 out of 5 Stars
72

"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
Original recipe yields 4 servings (4 panini)

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.

Nutrition Facts


Per Serving: 646 calories; 24.3 68.5 42.6 125 1792 Full nutrition

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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...

Yummy and easy to make!

it was really good , will make again