Chicken Parm Grilled Cheese (Printer-Friendly)

A fusion of crispy chicken parmesan and beloved grilled cheese with marinara, mozzarella, and garlicky bread.

# What You Need:

→ Crispy Chicken

01 - 2 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 cup panko breadcrumbs
05 - 1/2 cup grated Parmesan cheese
06 - 1 teaspoon garlic powder
07 - 1 teaspoon dried Italian herbs
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - Vegetable oil for frying

→ Sandwich Assembly

11 - 8 slices Italian bread or sourdough
12 - 4 tablespoons unsalted butter, softened
13 - 2 cloves garlic, finely minced
14 - 1 cup marinara sauce, warmed
15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# Steps:

01 - Slice each chicken breast horizontally in half to create 4 thin, even cutlets
02 - Arrange three shallow bowls containing flour, beaten eggs, and a mixture of panko, Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat generously with the panko mixture, pressing lightly to adhere
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat. Fry chicken cutlets for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain
05 - Mix softened butter with minced garlic in a small bowl and spread evenly on one side of each bread slice
06 - Place 4 bread slices buttered side down on a clean work surface. Layer each with fried chicken cutlet, marinara sauce, mozzarella cheese, and fresh basil if desired. Top with remaining bread slices, buttered side up
07 - Heat a clean skillet or griddle over medium-low heat. Grill sandwiches for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden and cheese is fully melted
08 - Slice sandwiches diagonally and serve immediately while hot

# Expert Suggestions:

01 -
  • It takes two nostalgic favorites and smashes them into one indulgent bite that satisfies every craving at once.
  • The garlicky butter on the outside creates a crispy, golden crust that crackles when you press down on it.
  • Everything melts together beautifully, the marinara, the mozzarella, the crispy chicken, into gooey, cheesy perfection.
  • It feels fancy enough for a weekend treat but comes together quickly on a busy weeknight.
02 -
  • If your oil is too hot, the chicken will brown too fast on the outside and stay raw inside, so keep the heat at medium and be patient.
  • Warming the marinara before assembling prevents it from cooling down the sandwich and helps the cheese melt faster.
  • Press gently while grilling, too much pressure squeezes out the filling and makes a mess.
03 -
  • Use a heavy skillet or cast iron pan when grilling the sandwiches, the weight helps press everything together and creates an even, golden crust.
  • Let the fried chicken rest for a minute before assembling so it stays crispy and doesn't steam the bread.
  • Add a pinch of crushed red pepper to the marinara if you like a little heat, it wakes up all the flavors.
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