Chicken Parm Grilled Cheese (Printable Version)

A delicious fusion combining crispy chicken parmesan with gooey mozzarella on garlic-buttered bread, ready in just 35 minutes.

# 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 in half horizontally to create 4 thin, even cutlets of uniform thickness.
02 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs, and third with a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper combined thoroughly.
03 - Working with one cutlet at a time, dredge in flour, shake off excess, dip into beaten egg to coat completely, then press into panko mixture until fully covered on both sides.
04 - Heat approximately 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Carefully place breaded cutlets into hot oil and fry 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. Spread this mixture generously on one side of each bread slice.
06 - Place 4 slices of buttered bread, buttered side down, on a clean work surface. Layer each sandwich with one fried chicken cutlet, a generous spoonful of warmed marinara sauce, a portion of shredded mozzarella cheese, and fresh basil leaves if desired. Top each with remaining bread slices, buttered side facing up.
07 - Heat a clean skillet or griddle over medium-low heat. Place assembled sandwiches on the hot surface and grill for 3 to 4 minutes per side, applying gentle pressure with a spatula to ensure even browning and cheese melting. Bread should achieve a golden exterior while interior cheese reaches a creamy consistency.
08 - Remove sandwiches from heat and slice diagonally if desired. Serve immediately while bread remains crispy and cheese is at peak creaminess.

# Expert Advice:

01 -
  • It delivers all the crispy, cheesy, saucy satisfaction of chicken parmesan without the need for a fork.
  • The garlic butter crust adds a layer of richness that makes every bite feel indulgent.
  • It comes together faster than traditional chicken parm but tastes just as impressive.
  • Leftovers reheat beautifully in a skillet, crisping right back up.
02 -
  • Do not skip warming the marinara before assembling, cold sauce will prevent the cheese from melting properly and leave you with a lukewarm center.
  • Press gently while grilling, too much pressure will squeeze out the filling and make a mess, but a light press helps the bread crisp evenly.
  • Use medium low heat for grilling, too high and the bread will burn before the cheese melts.
03 -
  • Let the fried chicken rest on paper towels for a minute before assembling so the breading stays crispy and does not make the bread soggy.
  • Grate your own mozzarella instead of buying pre shredded, it melts more smoothly and tastes fresher.
  • If the bread is browning too fast, lower the heat and cover the skillet with a lid to trap heat and melt the cheese without burning the outside.
Go Back