Chicken Parm Grilled Cheese (Printer View)

A fusion of classic chicken parmesan and grilled cheese with crispy chicken, marinara, and melted mozzarella on garlic bread.

# Components:

→ 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

# Method:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls: fill the first with flour, the second with beaten eggs, and the third with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet in flour to coat lightly, dip into beaten egg, then press into the panko mixture until fully coated on both sides.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place breaded cutlets and fry for 3 to 4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Mix softened butter with minced garlic in a small bowl until well combined, then spread evenly on one side of each bread slice.
06 - Place 4 slices of bread butter-side down on a clean surface. Layer each with a fried chicken cutlet, a spoonful of warm marinara sauce, shredded 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 brown and cheese is melted throughout.
08 - Transfer sandwiches to a cutting board, slice diagonally if desired, and serve immediately while still warm.

# Expert Advice:

01 -
  • It satisfies two cravings at once without feeling like a gimmick, just pure indulgent logic.
  • The garlic butter seeps into every corner, making even the edges taste like the best part.
  • Leftovers reheat surprisingly well in a skillet, crisping right back up.
  • You can prep the chicken ahead and assemble sandwiches in under ten minutes when hunger strikes.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so test with a breadcrumb first.
  • Donât skip warming the marinara, cold sauce will steam the bread and make it soggy instead of crispy.
  • Press the sandwiches gently while grilling, too much pressure squeezes out the cheese and sauce.
  • Let the fried chicken rest on paper towels for a minute before assembling so excess oil doesnât soak into the bread.
03 -
  • Use a cast iron skillet for grilling, it holds heat evenly and gives you those perfect golden brown stripes.
  • Add a pinch of crushed red pepper to the marinara if you want a little heat without overpowering the other flavors.
  • Let the sandwiches rest for one minute after grilling so the cheese sets slightly and doesnât all spill out on the first bite.
  • If youâre feeding a crowd, keep finished sandwiches warm in a low oven while you grill the rest.
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