Chicken Parm Grilled Cheese (Print View)

Fusion sandwich combining crispy chicken parmesan with gooey mozzarella and marinara between golden, buttered bread slices.

# 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, optional

# Step-by-Step Directions:

01 - Slice each chicken breast horizontally in half to create 4 thin cutlets of even thickness.
02 - Arrange three shallow bowls with flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, dip into beaten egg, then coat thoroughly 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 brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Mix softened butter with finely minced garlic in a small bowl and 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, marinara sauce, mozzarella cheese, and fresh 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 - Slice sandwiches diagonally and serve immediately while hot.

# Expert Suggestions:

01 -
  • It combines two comfort food classics into one ridiculously satisfying sandwich that feels like a warm hug.
  • The crispy panko crust stays crunchy even after grilling, giving you texture in every bite.
  • You can make it faster with store bought chicken, but frying your own makes it taste like a special occasion.
  • It's the kind of meal that makes everyone at the table go quiet for a minute, then ask for seconds.
02 -
  • Don't rush the frying, if the oil is too hot the breading will burn before the chicken cooks through.
  • Press gently when grilling so the sandwich holds together, but don't smash it flat or you'll squeeze out all the cheese and sauce.
  • Warm your marinara sauce first, cold sauce won't melt the cheese as well and it'll slow down the grilling process.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the best golden crust on the bread.
  • Let the fried chicken rest on paper towels for a minute before assembling, it keeps the breading crispy instead of soggy.
  • If the bread is browning too fast but the cheese isn't melted, lower the heat and cover the skillet with a lid for a minute to trap the heat.
Go Back