30 Minute Meal: Italian Chicken Cutlet Paninis

Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!

 

Italian Chicken Cutlet Paninis

This heatwave is never going to end!  What do you do when it's too hot to grill, but you still need to feed the crew a nutritious and scrumptious dinner?  Make paninis!  Right now I'm all for keeping my dinners light and simple.  I don't want to heat up the house by cooking all evening.  That's why this sandwich fits the bill.  It takes just 30 minutes, one skillet, and a few ingredients to pull together but, the flavor is out of this world.  

These Italian Chicken Cutlet Paninis are made with chicken breasts that have been cut in half horizontally and pounded thinly.  You could also used thin sliced chicken breasts from the store but I find even those are really thick these days.  Either will do, but I would still pound them to about 1/3 inch thickness.  Then we bread them and cook them in a skillet until crispy.  The only thing left to do is build your sandwich, smear on some of this wonderful quick-made basil mayo throw the whole sandwich back in the skillet to melt the cheese and create a toasted panini.  No panini press needed!  The result is a very flavorful meal that took no time to make and very little cleanup.  I a one pan meal that is done in 30 minutes and requires only 8 ingredients.  Gotta love that in the summertime.  

Enjoy!

What Ingredients do I need?

• boneless skinless chicken breasts - I used breasts and cut them in half horizontally to make cutlets.  You can also buy thin sliced chicken breasts.

• mayo

• fresh basil - fresh will give you a great flavor.  I don't recommend dried basil.

• eggs

• plain breadcrumbs - you could also used Italian style or panko.

• sourdough bread - this provides great flavor.

• tomatoes

• fresh mozzarella - I use the ball of mozzarella that comes in a package with water.

Substitutions and Variations

• Bread:  Use your favorite.  Keep in mind you want them large enough to cover a chicken breast.

• Add some greens:  Spinach or romaine would be a good addition.

• Change the flavor profile:  This is an Italian sandwich, try Southwestern by swapping chili powder for the basil, jack cheese for the mozzarella and sauteed bell peppers for the tomato.

Kitchen Tips and Notes

• Bread Choices:  Make sure your bread is large enough to cover the chicken breast.

• Toast the bread after the sandwich is assembled (like making a grilled cheese) in a skillet and use a lid so the cheese melts)

• Pound your chicken breasts to about 1/3 inch thin.  This allows them to cook quickly and evenly.

Serve this with:

Asparagus Salad with Oranges and Feta

Green Bean, Tomato, and Avocado Salad

Easy Greek Pasta Salad

Red White and Blueberry Salad

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Italian Chicken Cutlet Paninis

serves 4

2 boneless skinless chicken breast halves, cut in half horizontally to make 4 cutlets
1/3 cup mayo
1/3 cup chopped fresh basil
2 eggs, lightly beaten
3/4 cup plain breadcrumbs
1/4 teaspoon salt
2 Tablespoon olive oil
8 slices of sourdough bread
2 tomatoes sliced
8 slices of fresh mozzarella

Place cut chicken breast between 2 sheets of plastic wrap. Pound to 1/3 inch thickness using a meat mallet or rolling pin. Repeat for the remaining chicken. Set aside.

In a small bowl mix together the basil and mayo. Set aside. Set up your breading station by using two pie plates or breading dishes. Add the beaten eggs to one and the breadcrumbs to the other.

Sprinkle chicken breasts with salt. Dip each breast in the egg mixture then coat with the breadcrumbs. Over medium heat place a large skillet adding the olive oil, allowing to heat. Add cutlets (may need to cook in batches depending on the skillet size) to the skillet and cook about 4 minutes per side. Breadcrumbs should be golden brown. Flip and cook the other side ensuring chicken is cooked all the way through. Repeat with the remaining breasts if necessary.

Spread one side of each slice of bread with the basil mayo. Top 4 of them (mayo side up) with tomatoes, chicken, and cheese. Top with the other 4 bread slices mayo side down to close the sandwich.

Add cooking spray to the same skillet and add the sandwiches back to the skillet and cover with a lid. Cook flipping once until lightly browned and the cheese has melted. Cut sandwiches in half and serve.