Crispy Chicken Cutlet Paninis Recipe Is Ready to Eat in 30 Minutes

Name: Crispy Chicken Cutlet Paninis Recipe Is Ready to Eat in 30 Minutes
Prep time: 30 min
Total time: 30 min
Yield: 4 serving
Ingredients: 2 (10 oz.) boneless skinless chicken breast halves, halved horizontally; ⅓ cup light mayonnaise; ⅓ cup chopped fresh basil; 2 eggs, lightly beaten; ¾ cup plain dry breadcrumbs; ¼ tsp. salt; 2 Tbs. olive oil; 8 slices sourdough bread, 8 oz.; 2 tomatoes, sliced; 1 cup shredded mozzarella, 4 oz.

Our quick basil mayo adds creamy freshness to these toasty treats

By Courtney Shapiro

Reviewed by Susan Chiusano

Don’t get us wrong — we love cold cuts. They’re tasty and convenient. But sometimes when it comes to sandwiches, we crave something a little heartier. That’s why we love this Chicken Cutlet Paninis recipe. We make the cutlets from scratch, which might seem time-intensive but it’s actually super easy. Pounding the chicken before cooking is the quick secret. In fact, this recipe is still ready in just 30 minutes from start to finish.

We pair the crispy chicken with an herbed mayo (basil is our pick) and melty cheese. We like to use mozzarella, but your favorite melty variety would work perfectly. For an extra treat, add in some bacon.

We’d love to know what you think! Give the recipe a try and let us know in the comments below. And if you delighted by how easy cutlets are, check out these recipes for Airline Chicken and Chicken Milanese.

Yields

4 serving

Total Time

30 min

Prep Time

30 min

Ingredients

2 (10 oz.) boneless skinless chicken breast halves, halved horizontally
⅓ cup light mayonnaise
⅓ cup chopped fresh basil
2 eggs, lightly beaten
¾ cup plain dry breadcrumbs
¼ tsp. salt
2 Tbs. olive oil
8 slices sourdough bread, 8 oz.
2 tomatoes, sliced
1 cup shredded mozzarella, 4 oz.

Instructions

• Between 2 sheets plastic wrap, using meat mallet or rolling pin, pound chicken to about ⅓" thick. In bowl, mix mayonnaise and basil; reserve. Place eggs and breadcrumbs in separate bowls.

• Sprinkle chicken with salt. Working with 1 cutlet at a time, dip in egg, then coat in breadcrumbs. In 12" nonstick skillet, heat 1 Tbs. 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. If desired, cut in half before serving.