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YIELD

4 servings

TYPE

Lunch Dinner

TIME

38 minutes

LEVEL

Beginner

Here's What You'll Need

1

chicken cutlets, flour, salt, black pepper, eggs, panko, parmigiano reggiano, basil, grapeseed oil, focaccia, pesto, baby arugula, roasted red peppers, provolone cheese

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Setup the Breading Station

2

In a small bowl, combine flour with salt and black pepper. Whisk eggs in a medium bowl. Combine panko, Parmesan, basil, and salt in a separate dish.

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Prepare the Chicken Cutlets

3

Dredge the cutlets on all sides with flour, then move the chicken to the eggs, coat on all sides. Then transfer to the panko  mixture and coat evenly.

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Cook the Chicken

4

Heat oil in a large skillet. When oil is hot, transfer chicken and cook for 3-4 minutes per side. Move chicken to a wire rack to cool while you finish cooking.

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Assemble the Panini

5

Cut focaccia in half crosswise. Spread an even layer of pesto on both sides, then layer arugula, chicken cutlet, roasted red peppers and provolone cheese. Place the top on, then brush both sides with olive oil or melted butter.

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Cook the Panini

6

Heat a grill pan. When hot, add panini, press down with weight. Cook for 4 minutes, then flip and cook 4 minutes. Transfer panini to cutting board, cut diagonally and serve. 

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