Chicken Parm Grilled Cheese (Printable)

Crispy chicken, marinara, and melted mozzarella on garlicky bread. Italian-American comfort food fusion.

# Required Ingredients:

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

# Directions:

01 - Slice each chicken breast horizontally in half to create 4 thin, even cutlets approximately 1/4 inch thick.
02 - Arrange three shallow bowls in sequence: first with all-purpose flour, second with beaten eggs, and third with combined panko breadcrumbs, grated Parmesan cheese, garlic powder, Italian herbs, salt, and black pepper.
03 - Working with one cutlet at a time, dredge in flour to coat lightly, shake off excess, dip in beaten egg, then press firmly into panko mixture ensuring complete coverage on both sides.
04 - Heat 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 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Mix softened unsalted butter with finely minced garlic in a small bowl until well combined and evenly distributed.
06 - Spread garlic butter mixture on one side of each bread slice. Place 4 bread slices buttered-side down on a clean work surface. Layer each slice with one fried chicken cutlet, 2-3 tablespoons marinara sauce, 1/4 cup 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. Place assembled sandwiches on the cooking surface and grill for 3-4 minutes per side, applying gentle pressure with a spatula, until bread achieves golden-brown color and cheese is completely melted.
08 - Remove sandwiches from heat and allow to cool for 1-2 minutes. Slice diagonally if desired and serve immediately while cheese remains warm and melted.

# Expert Advice:

01 -
  • It satisfies two cravings at once without feeling heavy or complicated.
  • The garlic butter on the bread adds a layer most people don't see coming.
  • Leftovers reheat beautifully in a skillet, staying crispy instead of soggy.
  • You can prep the chicken ahead and assemble sandwiches in under ten minutes.
02 -
  • Don't skip warming the marinara, cold sauce will make the cheese seize up and the sandwich feel unbalanced.
  • Press gently when grilling, too much pressure squeezes out the filling and flattens the bread.
  • If the bread browns too fast, lower the heat, slow and steady melts the cheese without burning the outside.
03 -
  • Let the fried chicken rest for a minute before assembling, it keeps the breading from getting soggy.
  • Butter the bread all the way to the edges so every bite has that golden, crispy texture.
  • If you're making multiple sandwiches, keep finished ones warm in a low oven while you grill the rest.
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