The Best Crispy Chicken Parmesan Panini with Caesar Dipping Sauce
Chicken Parmesan panini?? Chicken Parmesan already has a lot going for it: crispy chicken, tomato sauce and melted cheese. This could be your meal here, even dinner party worthy! But tuck it into a crusty bun toasted with parsley-garlic butter, then add a bowl of Caesar dressing for dipping? Now you’ve got an epic sandwich on your hands!
After sharing these recipes in a recent online cooking class, we received rave reviews, and so are sharing it here!
Each layer has a job. Thin chicken cutlets cook quickly and give you plenty of crisp coating in every bite. Our tomato butter sauce (always props to the legendary Marcella Hazan for this recipe) brings richness with just three main ingredients. The parsley-garlic spread soaks into the cut sides of the buns as they toast, and the Caesar dressing ties everything together.
That dressing does double duty: a little coats the chicken before breading, acting as a perfect marinade, while the rest is served at the table for dipping. It helps the crumbs stick and adds savoury flavour right from the start.
There are a few components, but you can make the sauces ahead. You can even bread the chicken a day ahead, as long as you’ve got parchment or waxed paper in between. When dinner rolls around, you’re ready to bread, fry, melt and assemble. No panini press required.
Why You’ll Love These Chicken Parmesan Panini
- Flavour in every layer. We season the chicken, the crumbs and the bread.
- A crisp coating without an egg wash. Caesar dressing helps the panko mixture cling to the chicken.
- An easy homemade tomato sauce. Tomatoes, an onion and butter simmer together while you prep.
- Plenty you can prepare ahead. Get the sauces ready earlier, then cook the chicken just before serving.
What to Know Before You Start
Thin chicken makes a better sandwich
An escalope is simply a thin, boneless slice of meat. For this recipe, slice chicken breasts horizontally into thinner pieces. If needed, gently pound any thicker areas so the chicken cooks evenly.
You want a cutlet that fits comfortably inside the bun. A towering sandwich looks impressive until you try to take a bite.
Keep some Caesar dressing separate for dipping
Measure out ⅓ cup of our Blender Caesar dressing for the chicken, then reserve additional dressing in a separate container for serving. Dressing that has touched raw chicken belongs with the raw chicken, never in the dipping bowl.
Choose bread that can handle the filling
Look for large crusty buns with a centre you can comfortably bite through. Ciabatta buns or sturdy Italian rolls work well. Toasting the cut surfaces helps them hold up to the tomato sauce.
- Prep Time: 30 Minutes
- Cook Time: 10-15 min
- Total Time: 45 Minutes
- Yield: 4-6 Servings 1x
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, sliced into thin escalopes
- 1/3 cup of our Blender Caesar dressing, for coating the chicken
- Additional Blender Caesar dressing, reserved separately, for dipping
- 2 cups panko breadcrumbs
- 1/4 cup cornstarch
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp celery salt
- Neutral cooking oil, for shallow-frying
- 250 g grated mozzarella, Gruyère or provolone, or a combination
- 4 large crusty buns
- Freshly ground black pepper, to taste
For the tomato butter sauce
- 1 large can good-quality Italian plum tomatoes, such as Mutti Brand
- 1 cooking onion, peeled and cut in half
- 4 tbsp unsalted butter
- Kosher salt, to taste
For the parsley-garlic sauce
- 1 clove garlic
- 2 tsp red wine vinegar or lemon juice
- 60 g sundried tomatoes, finely chopped (optional)
- 1/2 bunch Italian flat-leaf parsley, approximately 50 g, finely chopped
- 2 green onions, finely chopped
- 1/2 cup olive oil
- 1/4 cup butter, very soft
- 1 tsp kosher salt, or to taste
Instructions
- Start the tomato butter sauce. Blend the tomatoes until smooth using a blender or hand blender, or crush them by hand for a chunkier sauce. Place them in a medium pot with the onion halves and butter. Bring to a simmer, then cook over medium-low heat for 20–30 minutes, stirring occasionally. Remove the onion and season the sauce with salt.
- Prepare the Caesar dressing. Make a batch of our Blender Caesar dressing. Measure out ⅓ cup for the chicken and set aside a separate portion for dipping.
- Coat the chicken. Place the thin chicken escalopes in a shallow dish and coat evenly with the ⅓ cup Caesar dressing. Cover and refrigerate for 30–60 minutes while you prepare the remaining components.
- Make the parsley-garlic sauce. Finely mince the garlic. Sprinkle it with a little of the measured salt, then use the side of your knife to crush it into a paste. Place it in a bowl with the vinegar or lemon juice and let it sit while you chop the herbs. Stir in the optional sundried tomatoes, parsley, green onions, very soft butter and remaining salt.
- If you like, toss all of the parsley garlic ingredients in a food processor. Then, gradually whisk in the olive oil until well combined, with no visible pieces of butter.
- Heat the oven and prepare the coating. Preheat your oven to 375°F (190°C). In a shallow dish or large food-safe bag, combine the panko, cornstarch, kosher salt, onion powder, garlic powder and celery salt. Mix thoroughly to distribute the seasoning.
- Bread the chicken. Lift each piece from the dressing and let any excess drip off. Press it into the breadcrumb mixture, coating both sides evenly. Transfer to a tray in a single layer.
- Fry until golden. Heat a generous layer of oil in a large frying pan over medium-high heat. When the oil shimmers and a few crumbs sizzle on contact, add the chicken. Cook in batches without crowding the pan, approximately 3–4 minutes per side, until golden and crisp. Adjust the heat if the crumbs brown too quickly.
- Add the sauce and cheese. Transfer the chicken to a baking sheet. Top each cutlet with a couple of spoonfuls of tomato butter sauce and a generous sprinkle of grated cheese. Bake for approximately 5–7 minutes, until the cheese melts and the chicken reaches 74°C (165°F) in the thickest part. Very thin cutlets may need less time.
- Toast the buns. Split the buns and spread the cut sides generously with parsley-garlic sauce. Place them cut-side up on a baking sheet and toast in the oven until golden. You can do this alongside the chicken if you have room.
- Build and serve. Place the cheesy chicken cutlets inside the toasted buns, dividing the chicken among the four sandwiches. Serve immediately with the reserved Caesar dressing for dipping.
Notes
Jody & Kirstie’s Tips for a Better Chicken Parmesan Sandwich
Press the crumbs on. A gentle press helps the panko stick to the dressing and creates an even coating. Let excess dressing drip off first so you don’t end up with thick, damp patches.
Give the chicken space in the pan. Crowding lowers the oil temperature and makes it harder to get a crisp crust. Cook in batches and add more oil as needed.
Use enough tomato sauce to flavour the chicken. A couple of spoonfuls per cutlet is a good starting point. Too much sauce can soften the coating and overwhelm the bread.
Grate your own cheese when you can. It generally melts more smoothly than cheese with added anti-caking agents. Mozzarella gives you that familiar stretch, while Gruyère or provolone adds a different flavour.
Check your salt brand. The breadcrumb mixture specifies Diamond Crystal kosher salt. Finer salts pack more densely into a teaspoon, so use less if you’re substituting. Remember that celery salt and Caesar dressing also contribute salt.
Substitutions and Variations
Change the cheese
Use mozzarella for a classic chicken Parmesan finish, provolone for a little more tang, or Gruyère for a nuttier flavour. A combination works beautifully.
Leave out the sundried tomatoes
They’re optional in the parsley-garlic sauce. Without them, the spread has a fresher, more herb-forward flavour that still works well with the tomato sauce.
Use lemon instead of red wine vinegar
Either brings acidity to the parsley-garlic sauce. Use whichever you have.
Make smaller sandwiches
Cut the chicken into smaller escalopes and serve on smaller buns. Adjust the cooking time to suit the thickness of the chicken.
Skip the bun
Serve the cheesy chicken cutlets with a green salad and use the parsley-garlic spread on toast alongside. Keep the Caesar dressing on the table for dipping.
What to Serve with Chicken Parmesan Panini
This sandwich is a meal in itself, so we’d keep the sides simple. A green salad with a sharp vinaigrette, crunchy cabbage slaw or some sliced tomatoes makes a good match.
If you’re going all in, oven-roasted potato wedges will find their way into that Caesar dipping sauce, too.
Make-Ahead Tips
Prepare the tomato butter sauce and parsley-garlic sauce ahead, then refrigerate them separately. Make the Caesar dressing according to the linked recipe and follow its storage guidance.
Warm the tomato sauce before assembling the chicken, and let the parsley-garlic spread soften enough to spread easily. Save the breading, frying and bun-toasting for close to serving time so you get the best texture.
Bread your chicken earlier in the day, or even the day before, and keep refrigerated, but layered with parchment paper or waxed paper to keep nice and dry.
Storage and Reheating
Store leftover chicken and sauces separately from the buns whenever possible, and refrigerate promptly. An assembled sandwich will soften as the bread absorbs the sauces.
Reheat the chicken on a baking sheet until hot throughout, then assemble it with a freshly toasted bun. The oven gives you a better chance of restoring some crispness than the microwave.
Frequently Asked Questions
Do I need a panini press?
No. We toast the buns and melt the cheese in the oven before assembling the sandwiches. You get crisp bread and melted cheese without needing another appliance.
Why use Caesar dressing on the chicken?
It adds flavour and gives the breadcrumbs something to stick to. This replaces the separate flour-and-egg stages you might use for a traditional breaded cutlet.
What does the cornstarch do?
Cornstarch helps create a crisp coating alongside the panko. Mix it thoroughly with the crumbs and seasoning so it coats the chicken evenly.
Can I use regular breadcrumbs?
Yes, although the coating will be finer and less textured. Panko gives these sandwiches their particularly crunchy crust.
Can I bake the chicken in the oven?
Yes! Coat the chicken as directed, then place it on a lightly oiled baking sheet. Spray both sides lightly with oil to help the breadcrumbs crisp up. Bake at 425°F (220°C) for approximately 12–18 minutes, flipping halfway through. Add warm tomato butter sauce and cheese, then bake for another 2–3 minutes, until melted. Check that the chicken reaches 74°C (165°F) before serving.
Can I cook the chicken in an air fryer?
Yes! Lightly spray the breaded chicken with oil and arrange it in a single layer, leaving space between pieces. Air-fry at 390°F (200°C) for approximately 10–14 minutes, flipping halfway through. Top with warm tomato butter sauce and cheese, then cook for another 1–3 minutes, until melted. Check that the chicken reaches 74°C (165°F) before serving.
For either method, start checking early. Thin escalopes cook quickly, and timing will vary with their thickness and your appliance.
How do I keep the sandwich from getting soggy?
Toast the buns, keep the tomato sauce to a couple of spoonfuls per cutlet and assemble just before serving. Offering the Caesar dressing on the side also lets everyone dip as they go.
Can I freeze the chicken?
For the best flexibility, freeze cooked cutlets separately from the bread and sauces. Cool and freeze them promptly, then thaw in the refrigerator before reheating thoroughly. Add the tomato sauce and cheese when reheating, and assemble with freshly toasted buns.
About the Chefs
We’re Jody O’Malley and Kirstie Herbstreit, Red Seal chefs and co-owners of The Culinary Studio in Waterloo, Ontario. Jody graduated from Stratford Chefs School in 2002, and Kirstie graduated from SAIT in 2003. We bring more than 20 years of professional cooking experience and 15 years of teaching to every recipe we share.
We teach the science and techniques behind great food through our live online and on-demand cooking classes, and we co-host the Chef Over Your Shoulder podcast with Amy Schlueter. Our promise: No Cook is Left Behind.