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ENTAJ chicken Panini Al Romano

ENTAJ chicken Panini Al Romano

4 persons per serving
Preparation time: 25 minutes


ENTAJ Chicken  400 g
Mozzarella cheese  110g
Panini Italian bread 8
Flour  ½ cup (60 g)
Dried basil  1 tsp
Eggs 4

Bread crumbs 200 g
Crushed peanuts ½ cup
Olive oil 3 tbsp (45 ml)
Sour cream 100 g
Salt and black pepper (as desired)

How to prepare it:

• Heat oven to 200 °C
• Cut the ENTAJ chicken into thin slices.
• Put mozzarella cheese on one layer of the chicken and cover it with another slice of chicken.
• mix the flour with basil, salt and pepper and put the mixture aside on a plate.
• Break the eggs in a small bowl and stir well.
• Mix the bread and peanuts, then place them aside on a plate.
• Dip the chicken slices in the flour mixture first, then in the egg mixture, then in the bread crumbs and peanuts.
• Heat the olive oil and fry the dipped chicken slices until they become golden, then bake them for 12 minutes in the preheated oven.
• Served warm with Panini Italian bread, with sour cream added on top.

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