Recipe of Chicken Parmesan Meatloaf

Chicken Parmesan Panini

Add the chicken cups, and garnish with fresh basil or parsley and extra parmesan cheese, if desired.

Recipe Summary 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.

Ingredients | Chicken Parmesan Meatloaf

¼ cup flour

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

1 egg, beaten

1 cup panko bread crumbs

¼ cup Parmesan cheese

4 small chicken cutlets*

2 tablespoons olive oil

4 slices fresh mozzarella cheese

¼ cup Parmesan cheese

8 thick slices artisanal-style bread

1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce

Directions

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® Old World Style® 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.

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

Info | Chicken Parmesan Meatloaf

prep: 10 mins cook: 15 mins total: 25 mins Servings: 4 Yield: 4 panini

TAG : Chicken Parmesan Panini

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