Chicken Parm Grilled Cheese (Printable)

A delicious fusion of chicken parmesan and grilled cheese featuring crispy chicken, marinara, and melted mozzarella on golden garlic bread.

# What You'll Need:

→ 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 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

→ For the Sandwich

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 - 1.5 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves

# How-To Steps:

01 - Slice each chicken breast horizontally in half to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls with 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, tap off excess, dip in beaten egg, then coat thoroughly 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 brown and cooked through. Transfer to paper towels to drain.
05 - Mix softened butter with minced garlic in a small bowl. 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 portion of warmed marinara sauce, mozzarella cheese, and fresh basil leaves. 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 while pressing gently until bread is golden and cheese is fully melted.
08 - Slice sandwiches diagonally and serve immediately while hot.

# Expert Tips:

01 -
  • It combines two comfort foods into one ridiculously satisfying meal that feels indulgent without being fussy.
  • The crispy chicken stays crunchy even under melted cheese, and the garlic butter soaks into every bite.
  • You can make it from scratch or use shortcuts, and it still tastes like something you'd order at a cozy Italian spot.
  • It's the kind of sandwich that makes everyone at the table go quiet for a minute, then ask for seconds.
02 -
  • Don't let the oil get too hot or the breading will burn before the chicken cooks through, medium heat is your friend here.
  • Press the panko mixture firmly onto the chicken so it sticks and doesn't fall off when you fry it.
  • Use low to medium heat when grilling the sandwiches or the bread will toast too fast and the cheese won't melt.
  • Warm the marinara before adding it to the sandwich so it doesn't cool everything down or make the bread soggy.
03 -
  • Let the fried chicken rest for a minute before assembling so the breading sets and doesn't fall off when you bite into it.
  • Use a cast iron skillet or a panini press to get an even, crispy crust on both sides of the bread.
  • If the cheese isn't melting fast enough, cover the skillet with a lid for the last minute of grilling to trap the heat.
  • Make extra garlic butter and brush it on the outside of the bread halfway through grilling for an extra garlicky crust.
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