Chicken Parm Grilled Cheese (Print version)

A mouthwatering fusion combining crispy chicken parmesan with gooey mozzarella grilled cheese on golden, garlicky 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, optional

# Cooking Steps:

01 - Slice each chicken breast horizontally to create 4 thin cutlets of even thickness.
02 - Arrange three shallow bowls in sequence: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan, garlic powder, Italian herbs, salt, and black pepper.
03 - Dredge each chicken cutlet in flour to coat evenly, dip into beaten egg, then coat generously with the panko mixture, pressing gently 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. Transfer to paper towels to drain excess oil.
05 - In a small bowl, combine softened butter with finely minced garlic and mix thoroughly until evenly distributed.
06 - Spread garlic butter evenly on one side of each bread slice. Place 4 slices buttered side down on a work surface. Layer each with a fried chicken cutlet, marinara sauce, mozzarella cheese, and fresh basil 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 and cheese is completely melted.
08 - Remove sandwiches from heat, slice diagonally if desired, and serve immediately while hot.

# Expert Advice:

01 -
  • It takes two classics you already love and turns them into one unforgettable sandwich that hits every craving at once.
  • The garlic butter on the bread gets golden and crispy in the pan, adding a layer of flavor that makes each bite feel like a small celebration.
  • You can prep the chicken ahead or even use leftovers, making it a flexible weeknight win when you want something special without starting from scratch.
02 -
  • Don't rush the frying by turning the heat too high, or the breading will burn before the chicken cooks through, leaving you with a raw center and a bitter crust.
  • Warm the marinara sauce before assembling the sandwiches so it spreads easily and doesn't cool down the chicken or make the cheese seize up.
  • Use medium low heat when grilling the sandwiches to give the cheese time to melt before the bread burns, and resist the urge to press too hard or you'll squeeze out all the filling.
03 -
  • Press the sandwiches gently with the back of your spatula while they grill to help the cheese melt evenly and the bread get extra crispy without flattening the whole thing.
  • If you're making more than two sandwiches at a time, keep the finished ones warm in a 200 degree oven on a wire rack so they stay crispy while you finish the rest.
  • Use day old bread if you have it, because it holds up better to the moisture from the sauce and won't get soggy as quickly as fresh, soft bread.
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