Chicken Parm Grilled Cheese (Printable)

Crispy chicken parmesan meets grilled cheese with marinara and melted mozzarella on golden, garlicky bread.

# What You 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 or sourdough bread
12 - 4 tablespoons 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, optional

# How to Make It:

01 - Slice each chicken breast horizontally to create 4 thin cutlets of uniform thickness.
02 - Arrange three shallow bowls in sequence: flour in the first, beaten eggs in the second, and a mixture of panko breadcrumbs, Parmesan cheese, garlic powder, Italian herbs, salt, and pepper in the third.
03 - Dredge each chicken cutlet in flour, shaking off excess, dip thoroughly 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 breaded chicken cutlets for 3-4 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 on a clean surface, buttered side down. Layer each with one fried chicken cutlet, a spoonful of warmed 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 assembled sandwiches for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
08 - Remove from heat, slice diagonally if desired, and serve immediately while hot.

# Expert Advice:

01 -
  • It transforms leftover chicken parm into something that feels like a completely new indulgence.
  • The garlic butter crisps the bread into a shell that holds all that melty cheese and tangy sauce without falling apart.
  • You get to eat chicken parmesan with your hands, which is honestly how it was always meant to be enjoyed.
02 -
  • Don't skip warming the marinara; cold sauce will seize up the cheese and make it clump instead of melt.
  • Keep the heat at medium-low when grilling or the bread will burn before the cheese has a chance to get gooey.
  • Press gently with the spatula, not aggressively, or you'll squeeze out all the sauce and cheese onto the pan.
03 -
  • Let the fried chicken rest on paper towels for a minute before assembling so excess oil doesn't soak into the bread.
  • Use a cast-iron skillet for grilling; it holds heat evenly and gives the bread that perfect golden crust.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you grill the rest.
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