Chicken Parm Grilled Cheese (Printable)

Italian-American fusion sandwich combining crispy chicken parmesan with melted mozzarella and marinara on garlicky grilled bread.

# 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 1/2 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves

# How-To:

01 - Slice each chicken breast in half 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, shaking off excess, dip thoroughly in egg, then coat generously with the panko mixture, pressing lightly 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 brown and cooked through. Drain on paper towels.
05 - In a small bowl, mix softened butter with minced garlic 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 marinara sauce, mozzarella cheese, and basil leaves. 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 melted.
08 - Slice sandwiches diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It takes two comfort food classics and smashes them into one ridiculously satisfying sandwich that feels like a guilty pleasure but is totally worth it.
  • The garlicky butter on the bread creates a crispy golden shell that holds everything together without getting soggy.
  • You can make it as fancy or as lazy as you want, using homemade fried chicken or store bought shortcuts.
  • It reheats beautifully in a skillet, so leftovers never feel like a compromise.
02 -
  • Don't skip warming the marinara, cold sauce will make the cheese seize up and the sandwich won't melt properly.
  • Keep the heat on medium low when grilling or the bread will burn before the cheese melts, which I learned the hard way twice.
  • Press the panko coating firmly onto the chicken before frying or it'll fall off in patches and you'll end up with sad, naked spots.
03 -
  • Use a cast iron skillet for grilling if you have one, it distributes heat evenly and gives you the crispiest crust.
  • Let the fried chicken rest on a wire rack instead of paper towels so the bottom doesn't get soggy while you prep the rest.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat.
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