When my old coworker Doug dropped by last week, we talked longer than we planned. He retired from the post office a few months ago and started volunteering at the neighborhood library. We ended up in the kitchen, going through a stack of recipes I’d clipped from old magazines.
Somewhere between pages for peach cobbler and tuna casserole, he mentioned a sandwich he had at a tiny lunch counter near his old route—a crispy Chicken Parmesan Grilled Cheese Sandwich. His eyes lit up when he described it.
The idea sat with me. The next day, I dug into the fridge, and by lunchtime, I was standing over the stove with fresh mozzarella, leftover chicken cutlets, and thick slices of sourdough. I layered the warm marinara with cheese, pressed everything together, and grilled it until golden and crackly.
The kitchen smelled like an Italian diner by the time I flipped the second one. I wrapped up two sandwiches and walked them over to Doug’s porch. He took one bite, grinned, and said, “That’s the one.”
Short Description
A crispy chicken parmesan cutlet, tangy marinara, and melted mozzarella, all grilled between slices of golden bread for a comforting twist on a classic Italian favorite.
Key Ingredients
For the Chicken Cutlet:
- 2 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ½ cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Sandwich:
- 8 slices Italian, sourdough, or sandwich bread
- 4 tbsp softened unsalted butter
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Additional grated Parmesan, for sprinkling
Tools Needed
- Meat mallet or rolling pin
- Three shallow dishes for dredging
- Large skillet or griddle
- Spatula
- Meat thermometer (optional but helpful)
- Knife for slicing
Cooking Instructions
Step 1: Pound the Chicken
Place chicken between plastic wrap. Use a meat mallet or rolling pin to flatten to about ½-inch thick. Season both sides with salt, pepper, garlic powder, oregano, and basil.
Step 2: Dredging Station
In one dish, place flour. In a second, the beaten egg. In the third, mix breadcrumbs, ½ cup Parmesan, and some seasoning.
Step 3: Coat the Chicken
Dredge the breasts in flour, then egg, and finally breadcrumb mixture, pressing to adhere.
Step 4: Cook the Cutlets
Heat olive oil over medium-high heat. Cook each breast 4–5 minutes per side until golden brown and cooked through (165°F). Let rest briefly before slicing into strips.
Step 5: Build the Sandwiches
Spread a thin layer of marinara on bread slices. On half, layer chicken strips, extra marinara, mozzarella, and Parmesan. Top with another bread slice, sauce side down.
Step 6: Grill Until Golden
Butter the outside of each sandwich. Grill on skillet over medium heat for about 3–4 minutes per side until bread is golden and cheese is melted.
Step 7: Slice & Serve
Slice each sandwich in half, press gently, and serve right away. Offer extra marinara on the side for dipping.
Why You’ll Love This Recipe
Flavor Combo: Crispy chicken, tangy sauce, and gooey cheese in every bite
Comfort with Elegance: Feels like Italian dinner, but held in your hands
Family-Favorite: Sure to please kids, guests, and even picky eaters
Weeknight Friendly: Ready in about 30 minutes with pantry staples
Make-Ahead Option: Prep the chicken early, assemble and cook when it’s time
Mistakes to Avoid & Solutions
Cutlet too thick: Won’t cook evenly. Use a mallet or rolling pin to flatten first.
Greasy sandwich: Too much oil on bread or pan. Blot cutlets before assembling and cook on medium heat.
Soggy bread: Don’t overdo the marinara. Use a thin spread and ensure pan is hot.
Cheese not melted: Cover pan briefly during grilling to help melt cheese before bread browns.
Serving and Pairing Suggestions
Serve with crisp garden salad dressed lightly in vinaigrette
Offer garlic-roasted vegetables or side of seasoned fries
Pair drinks like sparkling apple cider, iced tea, or red wine
Perfect for plated dinners, family lunches, or a laid-back buffet
Storage and Reheating Tips
Store: Wrap in foil or airtight container; refrigerate up to 3 days
Reheat (Oven): At 350°F for 10 minutes until warmed through and cheese softens
Reheat (Skillet): Butter outside, grill over medium for 3–4 minutes until heated and crispy again
Avoid microwave: Makes bread soggy and cheese rubbery
FAQs
1. Can I use chicken thighs?
Yes, flatten and cook similarly, though they may take a minute longer.
2. What bread works best?
Sturdy bread like Italian or sourdough holds up well and crisps nicely.
3. Is this sandwich gluten-free?
With gluten-free bread and breadcrumbs, yes. Ensure all ingredients match dietary needs.
4. Can I bake the chicken cutlets?
Yes—bake at 400°F for about 18 minutes, flipping halfway and checking for 165°F.
5. How spicy is the sandwich?
Mild, unless you use spicy marinara or add red pepper flakes to the sauce.
Tips & Tricks
Use freshly grated Parmesan—it melts better than pre-shredded
Let cutlets rest before slicing so juices stay inside
Use two skillets if cooking multiple sandwiches at once
Serve with fresh basil or dried oregano sprinkled on top
For crispier bread, press down gently with spatula while grilling
Recipe Variations
Italian Veggie Version
Swap chicken for grilled eggplant slices and add roasted peppers. Use pesto with mozzarella.
Spicy Kick Version
Mix red pepper flakes into breadcrumbs and use pepper jack cheese instead of mozzarella.
Caprese Twist
After grilling, add fresh tomato slices, basil leaves, and balsamic glaze just before serving.
Chicken Bacon Ranch
Add crispy bacon slices inside the sandwich and swap marinara for ranch dressing.
Final Thoughts
I’ve made this Chicken Parmesan Grilled Cheese Sandwich a few more times since then, sometimes with homemade sauce, sometimes with store-bought, depending on the day. But it always brings that same comfort.
Sitting down with something warm and familiar, especially when it’s shared, reminds me how food connects us—old jobs, old friends, and stories that stay with us longer than we realize.
Chicken Parmesan Grilled Cheese Sandwich
Print ThisIngredients
- For the Chicken:
- 2 boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- 1 large egg, beaten
- ½ cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- For the Sandwich:
- 8 slices of bread (Italian, sourdough, or sandwich bread)
- 4 tablespoons unsalted butter, softened
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Extra grated Parmesan, for topping
Instructions
Step 1: Pound & Season Chicken
Flatten chicken to ½-inch thick. Season both sides with salt, pepper, garlic powder, oregano, and basil.
Step 2: Set Up Dredging Station
Fill three dishes: one with flour, one with beaten egg, and one with breadcrumbs, ½ cup Parmesan, and seasoning.
Step 3: Dredge Chicken
Coat chicken in flour, then egg, then breadcrumbs. Press to stick.
Step 4: Cook Chicken
Heat olive oil. Cook chicken 4–5 minutes per side until golden and 165°F inside. Let rest, then slice into strips.
Step 5: Assemble Sandwiches
Spread marinara on bread. Add chicken, more sauce, mozzarella, and Parmesan. Top with another slice, sauce side down.
Step 6: Grill Sandwiches
Butter outsides. Grill 3–4 minutes per side until golden and melty.
Step 7: Slice & Serve
Cut in half, press gently, and serve warm with marinara for dipping.
