Chicken Parmesan Panini

Chicken Parmesan Panini
  • 1/4 cup flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 1 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 4 small chicken cutlets*
  • 2 tablespoons olive oil
  • 4 slices fresh mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 8 thick slices artisanal-style bread
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce


  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.

05/09/2018
Chicken Parmesan Panini, recipe PT15M PT1H 5 455 calories

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