Chicken Parm Grilled Cheese (Print Version)

A delicious fusion of chicken parmesan and grilled cheese with crispy chicken, marinara, and melted mozzarella between golden, garlicky bread.

# Components:

→ For the 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

→ For the Sandwich

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 - 1.5 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# Directions:

01 - Slice each chicken breast horizontally in half to create 4 thin, even cutlets approximately 1/4 inch thick.
02 - Arrange three shallow bowls in sequence: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet thoroughly in flour, shaking off excess, then dip in beaten egg, and finally coat generously with the panko-Parmesan mixture, pressing gently to adhere.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat. Once oil shimmers, carefully place breaded chicken cutlets and fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - In a small bowl, combine softened butter with minced garlic and mix until fully incorporated. Spread evenly on one side of each bread slice.
06 - Arrange 4 bread slices garlic-butter side down on a clean surface. Layer each with one fried chicken cutlet, a spoonful of warm 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. Place assembled sandwiches on the cooking surface and grill for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is completely melted.
08 - Remove from heat, slice sandwiches diagonally if desired, and serve immediately while still warm.

# Expert Advice:

01 -
  • It turns two nostalgic favorites into one ridiculously satisfying sandwich that feels both indulgent and familiar.
  • The garlicky butter on the bread creates a golden crust that crackles perfectly against the gooey cheese inside.
  • You can make it start to finish in about half an hour, which means weeknight dinner or lazy weekend lunch without much fuss.
  • Leftovers reheat beautifully in a skillet, and somehow taste even better the next day.
02 -
  • Keep your oil temperature steady around 350 degrees, too hot and the breading burns before the chicken cooks, too cool and it turns greasy instead of crispy.
  • Do not rush the grilling step by cranking up the heat, medium low gives the cheese time to melt completely while the bread toasts without scorching.
  • Press the sandwiches gently but do not smash them flat, you want everything compact enough to hold together but still fluffy inside.
03 -
  • Let the fried chicken rest on a wire rack instead of paper towels if you have one, it keeps the bottom from steaming and losing crispness.
  • Use a cast iron skillet for grilling the sandwiches, the even heat distribution gives you the most consistent golden crust.
  • If your marinara is too chunky, give it a quick buzz with an immersion blender so it spreads easily and does not make the sandwich hard to bite through.
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