Chicken Parm Grilled Cheese (Printable)

A fusion sandwich combining crispy chicken parmesan with classic grilled cheese, featuring marinara and melted mozzarella on garlic 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 tsp garlic powder
07 - 1 tsp dried Italian herbs
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - Vegetable oil for frying

→ Sandwich Assembly

11 - 8 slices Italian bread or sourdough
12 - 4 tbsp 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

# Directions:

01 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Establish three shallow bowls: one with flour, one with beaten eggs, and one with combined panko, Parmesan, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet in flour, dip in beaten egg, then coat thoroughly with panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch vegetable oil in large skillet over medium heat. Fry chicken cutlets 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
05 - Mix softened butter with minced garlic in small bowl until evenly combined.
06 - Spread garlic butter on one side of each bread slice. Place 4 slices buttered side down. Layer fried chicken cutlet, marinara sauce, mozzarella cheese, and basil on each. Top with remaining bread slices, buttered side up.
07 - Heat clean skillet or griddle over medium-low heat. Grill sandwiches 3-4 minutes per side, applying gentle pressure, until bread achieves golden color and cheese fully melts.
08 - Slice sandwiches diagonally and serve immediately while hot.

# Expert Advice:

01 -
  • It turns two comfort food classics into one ridiculously satisfying meal that feels indulgent but comes together in about half an hour.
  • Every bite delivers crunch, tang, creaminess, and that nostalgic chicken parm flavor without the fuss of baking or layering in a casserole dish.
  • The garlic butter on the bread creates a crispy, aromatic crust that makes even a simple grilled cheese feel like something special.
02 -
  • If the oil is too hot, the breading will burn before the chicken cooks through, so test it with a small pinch of panko first to make sure it sizzles gently, not violently.
  • Grilling the sandwiches over medium low heat is crucial because high heat will toast the bread too quickly and leave the cheese cold and unmelted in the center.
  • Let the fried chicken rest on paper towels for a minute before building the sandwiches so excess oil drains off and doesnt make the bread soggy.
03 -
  • Use a meat mallet or the bottom of a heavy pan to gently pound the chicken cutlets to an even thickness before breading so they cook uniformly and stay tender.
  • Add a pinch of crushed red pepper flakes to the marinara or the breading mixture for a subtle kick that wakes up all the other flavors.
  • If the garlic butter starts to brown too quickly, lower the heat immediately because burnt garlic turns bitter and will overpower the whole sandwich.
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