Chicken Parm Grilled Cheese (Printable)

Crispy chicken, marinara sauce, and melted mozzarella between golden garlic bread. A mouthwatering Italian-American fusion.

# Ingredient list:

→ For the 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

→ For the Sandwich

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

# How-to:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls in sequence: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip in beaten egg, then coat generously 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 and cooked through. Drain on paper towels.
05 - In a small bowl, combine softened butter with minced garlic and 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 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 Advice:

01 -
  • It takes two iconic dishes and smashes them together in the best possible way, giving you crispy, cheesy, saucy satisfaction in every bite.
  • You can make it with leftover chicken or rotisserie meat, turning this into a weeknight miracle instead of a project.
  • The garlic butter on the bread creates an unbelievably golden crust that crackles when you bite into it.
  • It feels indulgent enough for a special occasion but comes together faster than ordering takeout.
02 -
  • Do not skip slicing the chicken breasts thin, because thick cutlets will not cook through before the breading burns and they will make the sandwich impossible to bite into.
  • Use medium low heat when grilling the sandwiches or the bread will char before the cheese melts, leaving you with a burnt outside and cold inside.
  • Warm your marinara sauce before assembling so the sandwiches stay hot and the cheese melts faster once they hit the pan.
03 -
  • Press the sandwiches gently with a spatula while grilling to help the cheese melt evenly and create better contact between the bread and the pan for a crispier crust.
  • Add a pinch of crushed red pepper to the marinara or sprinkle it on the chicken before closing the sandwich if you want a little heat.
  • Use day old bread if you have it because it holds up better under the weight of the filling and does not get as soggy as fresh bread.
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