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.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
646 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
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.
Ingredients
½ teaspoon salt
1 egg, beaten
2 tablespoons olive oil
1 teaspoon garlic powder
¼ cup Parmesan cheese
¼ teaspoon black pepper
¼ cup flour
1 cup panko bread crumbs
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
