Chicken Parm Grilled Cheese (Printable)

Crispy chicken, zesty marinara, and gooey mozzarella between golden garlicky bread. A delicious Italian-American fusion sandwich.

# What You 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 1/2 cups shredded mozzarella cheese
16 - 1/4 cup fresh basil leaves

# How To Make It:

01 - Slice each chicken breast in half horizontally to create 4 thin, even cutlets approximately 1/2 inch thick.
02 - Arrange three shallow bowls in sequence: one containing all-purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese, garlic powder, dried Italian herbs, salt, and black pepper.
03 - Working systematically, dredge each chicken cutlet in flour to coat lightly, shake off excess, dip into beaten egg, then press firmly into panko mixture ensuring complete coverage 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 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - In a small bowl, combine softened unsalted butter with finely minced garlic and blend until homogeneous. Spread evenly on one side of each bread slice.
06 - Place 4 slices of garlic-buttered bread on a clean surface with butter side down. Layer each slice with one fried chicken cutlet, 2-3 tablespoons marinara sauce, approximately 3/8 cup shredded mozzarella cheese, and fresh basil leaves. Top with remaining bread slices, buttered side up, pressing gently to secure.
07 - Heat a clean skillet or griddle over medium-low heat. Place assembled sandwiches on cooking surface and grill for 3-4 minutes per side, applying gentle downward pressure with a spatula until bread achieves golden-brown color and mozzarella melts completely.
08 - Transfer sandwiches to serving plates, slice diagonally if desired, and serve immediately while cheese is at optimal temperature.

# Expert Tips:

01 -
  • It takes two comfort food classics and fuses them into one ridiculously satisfying sandwich that feels indulgent without being fussy.
  • The crispy breaded chicken stays crunchy even after the cheese melts, giving you texture in every bite.
  • You can make it start to finish in about 35 minutes, which makes it perfect for nights when youre craving something special but dont have hours to spend.
02 -
  • Dont skip slicing the chicken breasts thin, thick cutlets wont cook evenly and will make the sandwich awkward to eat.
  • Keep your oil at a steady medium heat, too hot and the breading burns before the chicken cooks, too cool and it gets greasy and soggy.
  • Warm your marinara sauce before assembling, cold sauce will cool down the chicken and make the cheese harder to melt.
03 -
  • Press the sandwiches gently with your spatula while grilling, it helps the cheese melt faster and creates better contact with the pan for even browning.
  • Let the fried chicken rest for a minute or two after frying, it keeps the breading from sliding off when you assemble the sandwich.
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent golden crust.
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