Burrata Chicken Parm Panini Recipe

Prepare chicken

Butterfly the 2 chicken breasts if thick, then place between two pieces of plastic wrap and pound to an even 1/3-1/2-inch thickness using a meat mallet or rolling pin. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place the 1 cup flour in a shallow dish. In a second dish, whisk together 2 eggs and 2 tablespoons milk. In a third dish, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

Bread the cutlets

Dredge each pounded chicken piece first in flour (shake off excess), then dip in the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat thoroughly. Set on a wire rack and let rest 5–10 minutes so coating adheres.

Pan-fry the cutlets

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil. When oil shimmers (about 350°F if using a thermometer), add cutlets without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel–lined plate and briefly rest. If oil browns too quickly, reduce heat to medium.

Finish with olive oil (optional)

If desired, brush each cutlet with 1 tablespoon olive oil to add shine and flavor before assembling.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 diced yellow onion and sauté 3–4 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, then stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in the 14 oz crushed tomatoes, add 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (if using), 1/4 teaspoon sugar (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until ready to assemble.

Prepare bread: Split 2 rolls and spread about 1 tablespoon softened butter on the cut sides of each top and bottom. Optionally season buttered sides with a pinch of salt and pepper.

Heat a panini press or large skillet over medium heat. Place buttered sides down on the press or skillet and toast until golden (about 2 minutes) to form a crisp base. Remove and set toasted sides face up.

Assemble sandwiches: On the bottom half of each roll, spoon 2–3 tablespoons of the warm rustic red sauce to create a thin layer. Place one fried chicken cutlet on each sauced bottom. Tear open 1 burrata ball and distribute the creamy interior and outer cheese over the hot cutlet (use the whole burrata per sandwich for a generous amount; for lighter portions, divide two burrata among both). Add 4 fresh basil leaves per sandwich.

Drizzle each assembled cutlet with about 1 tablespoon balsamic glaze.

Top with the toasted top half of the roll and press gently. If using a panini press, grill for 2–3 minutes until sandwich is warmed through and burrata softens but does not completely melt. If using a skillet, place sandwich buttered side down on the skillet and press with a heavy skillet or foil-wrapped brick, cook 2–3 minutes per side until golden and warmed through.

Remove sandwiches, let rest 1 minute, then slice in half. Serve immediately with extra rustic red sauce on the side and additional balsamic glaze if desired.