Chicken Parm Grilled Cheese (Print View)

A delicious fusion sandwich combining crispy breaded chicken, zesty marinara, and melted mozzarella between 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

# How To Make It:

01 - Slice each chicken breast horizontally in half to create 4 thin, evenly-sized cutlets for uniform cooking.
02 - Arrange three shallow bowls in sequence: flour in the first, beaten eggs in the second, and a mixture of panko, Parmesan, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip into beaten egg coating both sides, then press into the panko mixture until fully and generously coated.
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 - In a small bowl, combine softened butter with minced garlic and mix until evenly distributed.
06 - Place 4 bread slices buttered side down on a clean work surface. Layer each with a fried chicken cutlet, a spoonful of 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, applying gentle pressure with a spatula, until bread achieves golden color and cheese melts completely.
08 - Remove sandwiches from heat, slice diagonally if desired, and serve immediately while hot.

# Expert Insights:

01 -
  • It combines two comfort food classics into something that feels both indulgent and totally satisfying without being complicated.
  • The crispy breaded chicken stays crunchy even inside the sandwich, giving you texture in every bite.
  • You can make it start to finish in about half an hour, which means weeknight dinner sorted.
  • Leftovers reheat beautifully in a skillet, so you can enjoy it again the next day without losing that golden crust.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so test it with a small piece of bread first.
  • Pressing the sandwich too hard while grilling will squeeze out all the marinara and cheese, leaving you with a dry middle.
  • Letting the fried chicken rest for a minute before assembling keeps the bread from getting soggy from steam.
03 -
  • Use low moisture mozzarella instead of fresh to avoid a watery filling that makes the bread soggy.
  • If the bread is browning too fast but the cheese isn't melting, cover the skillet with a lid for a minute to trap the heat.
  • Season your marinara with a pinch of sugar and dried oregano if it tastes too acidic straight from the jar.
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