Chicken is one of my go-to’s for weeknight dinners. It’s versatile, healthy, and quick and easy to prepare. Often, I’ll make grilled chicken breast, but some nights my crew wants a heartier dish with more richness and flavor. That was the inspiration for this chicken cutlet paninis recipe. Paninis, which are Italian grilled sandwiches, are crunchy on the outside with warm, tender ingredients on the inside. Yum! They grill up fast, which makes them perfect when you don’t have a lot of time to cook.
In our recipe, the chicken is breaded and quickly fried, then we top it with a creamy basil spread, added some tomatoes and cheese, put it on sourdough bread and quickly grill it in a skillet. The result is a marvelously melty dinner sandwich that’s so delicious and satisfying! Give it a try and let us know what you think.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 (10 oz.) boneless skinless chicken breast halves, halved horizontally
- ⅓ cup light mayonnaise
- ⅓ cup chopped fresh basil
- ⅛ tsp. pepper
- 2 eggs, lightly beaten
- ¾ cup plain dry breadcrumbs
- 2 tbsp. olive oil
- 8 slices sourdough bread
- 2 tomatoes, sliced
- 1 cup shredded mozzarella
Instructions
PrintBetween 2 sheets plastic wrap, using meat mallet or rolling pin, pound chicken to about ⅓” thick. In bowl, stir together mayonnaise and basil; reserve. Place eggs and breadcrumbs in separate bowls.
Sprinkle chicken with salt and pepper. Working with 1 cutlet at a time, dip in egg letting excess drip off, then coat in breadcrumbs. In 12” nonstick skillet, heat 1 tbsp. oil over medium-low heat. Add 2 cutlets; cook, flipping once, until golden and chicken is cooked through, 3-4 min. per side. Transfer to plate; repeat with remaining oil and chicken. Wipe skillet clean.
Spread one side of each slice of bread with mayonnaise mixture. Top 4 slices of bread, mayonnaise side up, with tomatoes, chicken and cheese. Top with remaining bread, mayonnaise side down.
Coat same skillet with cooking spray; heat over medium-low heat. In batches, add sandwiches and cook, flipping once, until lightly browned and cheese is melted, about 3 min. per side.
Nutrition
- Protein: 660
- Fat: 26 grams
- Saturated Fat: 6 grams
- Protein: 49 grams
- Carbohydrates: 56 grams
- Fiber: 2 grams
- Cholesterol: 195 mg
- Sugar: 5 grams
- Sodium: 960 mg
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