Crispy Chicken Cutlet Panini with Pesto & Provolone
This chicken pesto panini feels like something you’d order at a café—but it’s easy to make at home. Pressed until golden and gooey, it’s layered with chicken, pesto, roasted red peppers, arugula, and provolone for a lunch you’ll crave again and again.
Servings: 4 sandwiches
Calories: 750kcal
Equipment
Ingredients
For the Breaded Chicken Cutlets
- 4 chicken cutlets
- 1 cup all-purpose flour
- 3 tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 large eggs, lightly beaten
- ½ cup Panko breadcrumbs
- ½ cup Parmigiano Reggiano, grated
- 2 Tbsp fresh basil or parsley, finely chopped
- neutral oil
For the Panini
- 4 focaccia or ciabatta rolls or slices
- ½ cup pesto
- 2 cups baby arugula
- 4 roasted red peppers, thinly sliced
- 4 slices Provolone cheese
Instructions
- Setup the breading station. In a small, shallow container or bowl, combine 1 cup all-purpose flour with 2 tsp Kosher salt and ¼ tsp freshly ground black pepper. Whisk 2 eggs in a medium bowl to combine. Combine 1 cup panko, ½ cup Parmesan, 2 Tbsp chopped basil or parsley, and remaining 1 tsp salt in a separate dish.
- Prepare the chicken cutlets. Dredge the chicken cutlets evenly on all sides with flour, then move the chicken to the eggs, turning to coat on all sides. Shake off any excess, then transfer the cutlets to the panko breadcrumbs mixture and coat evenly on all sides. Repeat with all chicken cutlets.
- Cook the chicken. Heat a few tablespoons of grapeseed or vegetable oil over medium-high heat in a large skillet. The amount of oil will depend on the size of the pan you use--you need an even layer on the bottom of the pan that goes up approximately ⅛-¼-inch up the side. When oil is hot, transfer breaded chicken and cook for 3-4 minutes per side, until golden brown, but not burned. Move chicken to a wire rack to cool while you finish cooking.
- Assemble the panini. Cut focaccia in half crosswise. Spread an even layer of pesto on both sides, then layer ingredients in the following order on the bottom slice: arugula, chicken cutlet, roasted red peppers, provolone cheese. Place the top on, then brush both sides with olive oil or melted butter.
- Cook the panini. Heat a grill pan or panini press over medium heat. When hot, add panini, then press down with weight or heavy pan. Cook for 4 minutes, then flip (if not using a panini press that cooks both sides at the same time) and cook an additional 4 minutes.
- Slice, then serve! Carefully transfer the panini to a cutting board, cut on the diagonal, then serve immediately.
Notes
- Bread: Use sturdy bread like focaccia, ciabatta, or baguette.
- Grill tip: Preheat and clean the grill well for best grill marks.
- Fat = flavor: Brush bread with oil or butter for even browning.
- Assembly: Keep wetter ingredients toward the center to prevent soggy bread.
- Press: Use a weight or heavy pan (cast iron works well) to press the panini.
Nutrition
Serving: 1sandwich | Calories: 750kcal | Carbohydrates: 38g | Protein: 56g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 3494mg | Potassium: 846mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2184IU | Vitamin C: 21mg | Calcium: 467mg | Iron: 4mg
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