Chicken Parm Grilled Cheese (Printable)

Crispy chicken, marinara, and melted mozzarella between buttery garlic bread. Italian-American fusion comfort in every bite.

# 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 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

# How to Make:

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 cutlet in flour, dip thoroughly in egg, then coat generously with the panko mixture, pressing gently 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 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 bread slices buttered side down on a clean surface. Layer each with a fried chicken cutlet, a spoonful of 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, until bread is golden brown and cheese is melted.
08 - Slice sandwiches diagonally and serve hot.

# Expert Tips:

01 -
  • It takes two comfort food classics and turns them into something even better than the sum of their parts.
  • The crispy chicken stays crunchy even inside the sandwich, giving you texture in every bite.
  • You can make it start to finish in about half an hour, which feels like magic for something this satisfying.
  • It's impressive enough to serve guests but easy enough to make on a weeknight when you need a win.
02 -
  • Don't rush the frying, if your oil isn't hot enough the breading will absorb grease and turn soggy instead of crispy.
  • Press the sandwiches gently while grilling, too much pressure squeezes out the marinara and makes a mess of your pan.
  • Warm your marinara before assembly, cold sauce will steam inside the sandwich and make the bread limp.
03 -
  • Use a meat mallet to gently pound the chicken cutlets to an even thickness before breading, they'll cook more evenly and stay juicier.
  • Toast the panko in a dry skillet for a few minutes before mixing it with the Parmesan, it adds an extra layer of crunch and a subtle nutty flavor.
  • Let the breaded chicken rest for 5 minutes before frying, it helps the coating stick better and prevents it from falling off in the oil.
  • Wipe out your skillet between batches when grilling the sandwiches, burnt garlic butter tastes bitter and will ruin the flavor.
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