Chicken Cutlet and Tre Stelle® Bocconcini Panini
The melt of the Bocconcini in this recipe is perfection.Prep Time:
25 minutes Ready In:
1 hour or less Serves:
Makes 4 paninis.
1 lb / 454 g chicken cutlets 2 eggs 2 tbsp / 25 mL milk 1 3/4 cups / 425 mL seasoned breadcrumbs 1 cup / 250 mL tomato sauce 1 cup / 250 mL fresh basil leaves, whole 8 slices crusty Italian bread 2 tbsp / 25 mL olive oil 1 tub / 200 g Tre Stelle® Bocconcini, drained and sliced. For greater convenience, try our Bocconcini Medallion Slices. They're pre-sliced and ready to use!
Preheat oven to 350ºF (180ºC). Spray a cookie sheet with non-stick cooking spray. Whisk together eggs and milk. In a separate bowl add seasoned breadcrumbs. Dip slices of chicken into egg mixture; let residual liquid drip off and dip into breadcrumbs pressing firmly to cover both sides. Place on cookie sheet and bake for 20 minutes or until cooked through. Preheat panini press or indoor grill. Brush olive oil on one side of each slice of bread. Place bread oiled side down on press or grill. Place cutlet, tomato sauce, basil and bocconcini slices equally on each slice of bread, top with remaining bread, oiled side up and cook for approximately 5-7 minutes.