Steps to Prepare Kerala Chicken Cutlet Recipe

Chicken Parmesan Panini

One advantage of this is you can prepare the keema (cutlets before frying) & store it in your freezer for 1 month.

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 | Kerala Chicken Cutlet Recipe

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 | Kerala Chicken Cutlet Recipe

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

TAG : Chicken Parmesan Panini

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