Chicken Parmigiana Panino Recipe

Bread the Chicken

Preheat your oven to 375°F (190°C). Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper. Dip each chicken breast first in the flour, then in the egg, and finally coat it with breadcrumbs. Place on a baking sheet.

Bake the Chicken

Bake the breaded chicken in the preheated oven for 25-30 minutes or until golden brown and cooked through. In the last 5 minutes, top each piece with fior di latte cheese and grated Parmigiano-Reggiano. Return to the oven until the cheese melts.

Prepare the Tomato Fondue

In a small saucepan, heat the tomato sauce on low until warmed through. Set aside.

Build the Panino

Slice the submarine rolls open. Spread basil aioli on the inside of each roll. Place a piece of the baked chicken on each roll, spoon over some tomato fondue, and close the sandwich.

Make the Insalata Mista

In a bowl, toss the mixed salad greens with olive oil, balsamic vinegar, salt, and pepper. Adjust seasoning to taste.

Enjoy Your Meal

Serve the chicken parmigiana panino alongside the insalata mista for a complete meal.