Chicken Parm Grilled Cheese (Printable)

Crispy chicken, marinara sauce, and melted mozzarella combine in this Italian-American grilled cheese fusion. Ready in just 35 minutes.

# What you'll 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 - 1.5 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves, optional

# Method:

01 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls: first with flour, second with beaten eggs, and third with mixed panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in beaten egg, then coat generously with panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch vegetable oil in large skillet over medium heat. Fry chicken cutlets 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 small bowl until well combined.
06 - Place 4 bread slices buttered side down on work surface. Layer each with fried chicken cutlet, marinara sauce, mozzarella cheese, and basil leaves if desired. Top with remaining bread slices, buttered side up.
07 - Heat skillet or griddle over medium-low heat. Grill sandwiches 3 to 4 minutes per side, pressing gently, until bread is golden and cheese is melted throughout.
08 - Slice sandwiches diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It gives you all the satisfaction of chicken parm without the fork and plate formality.
  • The garlic butter on the bread crisps up like a secret weapon you didnt know you needed.
  • You can make it fancy for guests or sloppy for yourself on a Tuesday night.
  • Leftovers reheat beautifully in a hot skillet, not the microwave.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so test it with a small piece of bread first.
  • Pressing the sandwiches too hard in the pan squeezes out the marinara and makes a mess, so use a light hand.
  • Warm your marinara before assembling or the cold sauce will firm up the cheese and stop it from melting properly.
03 -
  • Use a cast iron skillet for grilling if you have one, the even heat makes the bread golden without burning and gives you better control.
  • Double the garlic butter recipe and keep the extra in the fridge, its perfect for garlic bread, vegetables, or scrambled eggs later in the week.
  • If your bread is sliced thick, press the sandwiches with a heavy pan while grilling to help everything meld together and the cheese melt faster.
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