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.

Rated 5 from 3 votes

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.

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.

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.

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.

Chicken Parmesan Panini

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