Chicken Cutlet Paninis

Our quick-prep basil mayo adds creamy freshness to these toasty treats.

Ingredients

• 2 (10 oz.) boneless skinless chicken breast halves, halved horizontally
• ⅓ cup light mayonnaise
• ⅓ cup chopped fresh basil
• ¼ tsp. salt
• ⅛ tsp. pepper
• 2 eggs, lightly beaten
• ¾ cup plain dry breadcrumbs
• 2 Tbs. olive oil
• 8 slices sourdough bread, 8 oz.
• 2 tomatoes, sliced
• 1 cup shredded mozzarella, 4 oz.

Instructions

1. Between 2 sheets plastic wrap, using meat mallet or rolling pin, pound chicken to about ⅓” thick. In bowl, stir together mayonnaise and basil; reserve. Place eggs and breadcrumbs in separate bowls.
2. Sprinkle chicken with salt and pepper. Working with 1 cutlet at a time, dip in egg letting excess drip off, then coat in breadcrumbs. In 12” nonstick skillet, heat 1 Tbs. oil over medium-low heat. Add 2 cutlets; cook, flipping once, until golden and chicken is cooked through, 3-4 min. per side. Transfer to plate; repeat with remaining oil and chicken. Wipe skillet clean.
3. Spread one side of each slice of bread with mayonnaise mixture. Top 4 slices of bread, mayonnaise side up, with tomatoes, chicken and cheese. Top with remaining bread, mayonnaise side down.
4. Coat same skillet with cooking spray; heat over medium-low heat. In batches, add sandwiches and cook, flipping once, until lightly browned and cheese is melted, about 3 min. per side.