Chicken Parm Grilled Cheese (Printable Version)

A mouthwatering fusion combining crispy chicken parmesan with grilled cheese—marinara, mozzarella, and garlicky bread in one irresistible sandwich.

# Ingredient List:

→ 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 or sourdough bread
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

# How-To Steps:

01 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shake off excess, dip in beaten egg, then coat generously with the panko mixture, pressing gently to adhere.
04 - Heat 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 and cooked through. Transfer to paper towels to drain.
05 - Mix softened butter with minced garlic in a small bowl until well combined. Spread evenly on one side of each bread slice.
06 - Place 4 slices of bread, buttered side down, on a clean surface. Layer each with a fried chicken cutlet, a spoonful of warm marinara sauce, mozzarella cheese, and basil leaves 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 brown and cheese is melted.
08 - Transfer sandwiches to a cutting board, slice diagonally, and serve immediately while hot.

# Expert Tips:

01 -
  • It satisfies every craving at once, crispy, cheesy, tangy, and buttery all in one handheld meal.
  • The garlic butter crust adds a flavor boost that makes plain grilled cheese feel like a distant memory.
  • You can prep the chicken ahead and assemble sandwiches in minutes when hunger strikes.
  • It turns weeknight dinner into something that feels special without the fuss of plating pasta.
02 -
  • Don't rush the frying, if the oil is too hot the breading will burn before the chicken cooks through, and if it's too cool the coating turns greasy.
  • Press the panko mixture firmly onto the chicken or it will fall off in the oil, leaving you with sad, naked cutlets.
  • Use medium low heat when grilling the sandwich so the cheese has time to melt before the bread gets too dark.
  • Warm the marinara sauce first or the cold sauce will cool down the sandwich and keep the cheese from melting properly.
03 -
  • Pound the chicken cutlets to an even thickness before breading so they cook at the same rate and don't end up dry on the edges.
  • Let the fried chicken rest for a minute before assembling the sandwich so the breading sets and doesn't fall apart when you press it.
  • Use a cast iron skillet for grilling if you have one, it distributes heat evenly and gives the bread a perfect golden crust.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat.
Go Back