Chicken Parm Grilled Cheese (Printer-Friendly)

Crispy breaded chicken with marinara and melted mozzarella grilled between garlic butter bread. Italian-American comfort food fusion.

# 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

# Method:

01 - Slice each chicken breast in half horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls in sequence: first with flour, second with beaten eggs, and third with panko breadcrumb mixture combined with Parmesan cheese, garlic powder, Italian herbs, salt, and pepper.
03 - Dredge each chicken cutlet thoroughly in flour, tap off excess, dip in beaten egg, then coat generously with the panko mixture, pressing gently to adhere.
04 - Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Fry chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
05 - Mix softened butter with finely minced garlic in a small bowl until well combined. Spread evenly on one side of each bread slice.
06 - Place 4 bread slices buttered side down on a work surface. Layer each with a fried chicken cutlet, a spoonful of warmed marinara sauce, mozzarella cheese, and fresh basil leaves if desired. Top with remaining bread slices, buttered side up.
07 - Heat a clean skillet or griddle over medium-low heat. Grill assembled sandwiches for 3-4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is completely melted.
08 - Slice sandwiches diagonally if desired and serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers all the comfort of chicken parm without the fuss of baking or layering in a casserole dish.
  • The crispy, garlicky crust on the bread adds a texture you never knew you needed until now.
  • You can prep the chicken ahead and assemble these sandwiches in under ten minutes when hunger strikes.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy like most sandwiches.
02 -
  • If your oil is too hot, the breading will burn before the chicken cooks through, so test with a small piece of bread first.
  • Pressing the sandwiches too hard while grilling squeezes out the sauce and makes a mess, a gentle press is all you need.
  • Letting the fried chicken rest for a minute before assembling keeps the breading crispy instead of steaming it soft.
03 -
  • Use a meat mallet to pound the chicken breasts evenly thin before slicing them, it makes frying faster and more consistent.
  • Toast the bread lightly before buttering if it is very soft, it will hold up better to the sauce and cheese.
  • Let the sandwiches rest for a minute after grilling so the cheese sets slightly and doesn't slide out on the first bite.
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