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Chicken Parmesan Grilled Cheese

A delightful mashup of crispy breaded chicken, tangy marinara, and two types of melted cheese sandwiched between golden toasted sourdough, making for a comforting meal that combines the best of chicken parmesan and grilled cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch, Main Course, Sandwich
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Crispy Breaded Chicken
  • 2 large boneless, skinless chicken breasts, halved horizontally About 180g each, to make 4 thin cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian seasoned breadcrumbs
  • 1/3 cup freshly grated Parmesan cheese Mixed into breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil For pan-frying the chicken
For the Marinara Sauce
  • 1 cup good quality marinara or tomato pasta sauce Store-bought works perfectly
  • 1/2 teaspoon dried Italian seasoning
  • 1 clove garlic, finely minced Optional, if heating from jarred sauce
  • pinch red pepper flakes Optional
For the Sandwich Build
  • 8 slices sourdough or Italian bread Cut about 1.5cm thick
  • 4 tablespoons unsalted butter, softened For buttering the outer bread faces
  • 1 and 1/2 cups fresh mozzarella or low-moisture mozzarella Thinly sliced or shredded
  • 1/2 cup freshly grated Parmesan cheese
  • Optional: fresh basil leaves Tucked inside the sandwich before pressing

Method
 

Preparation
  1. Slice and prepare the chicken cutlets by halving each chicken breast horizontally to create thin cutlets.
  2. Pound thicker pieces between cling film to an even thickness if necessary.
  3. Pat each cutlet dry with paper towels to ensure proper coating.
  4. Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for a mixture of breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  5. Season each chicken cutlet lightly with salt and pepper, dredge in flour, dip in egg, then coat with the breadcrumb mixture.
Cooking the Chicken
  1. Heat olive oil in a skillet over medium-high heat until shimmering.
  2. Pan-fry the chicken cutlets, cooking each side for 3-4 minutes until golden and cooked through.
  3. Transfer cooked cutlets to a wire rack to maintain their crispiness.
Warming the Marinara
  1. Heat the marinara sauce in a small saucepan over medium-low heat for 3-4 minutes until warm.
Assembling the Sandwiches
  1. Spread softened butter on one side of each slice of bread.
  2. On the unbuttered sides of half the bread slices, layer in the order: mozzarella, marinara, chicken cutlet, more marinara, another layer of mozzarella, and Parmesan.
  3. Top with the remaining bread slices, buttered side facing out.
Toasting the Sandwiches
  1. Toast each sandwich in the skillet over medium heat, pressing gently for even contact.
  2. Flip the sandwiches and cook until golden and cheese is melted, adjusting heat as needed.
  3. Let sandwiches rest briefly before slicing and serving.

Notes

To use leftover chicken parmesan, slice thin and use in the sandwich. Store cooked cutlets for up to 3 days in the fridge. Always toast sandwiches fresh for the best texture.