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A stack of two gooey Chicken Parmesan Grilled Cheese halves on a green plate, with melted cheese and red sauce oozing out.
Maryam

Chicken Parmesan Grilled Cheese Supreme

This ultimate Chicken Parmesan Grilled Cheese combines crispy air-fried chicken cutlets, rich marinara, melted mozzarella, and sharp Parmesan between buttery, toasted bread for a comforting Italian-American fusion sandwich.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 sandwiches
Course: Main Course
Cuisine: American, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Chicken Cutlets
  • 2 Boneless, skinless chicken breasts about 6 oz each, butterflied or pounded to 1/2-inch thickness
  • 1/2 cup All-purpose flour
  • 1 large Egg beaten
  • 1 cup Panko breadcrumbs
  • 1/4 cup Grated Parmesan cheese for breading
  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/4 tsp Dried oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
  • 2 tbsp Olive oil spray or cooking spray
For the Grilled Cheese Assembly
  • 4 slices Sourdough or Texas toast bread thick-cut preferred
  • 2 tbsp Unsalted butter softened
  • 1/2 cup Marinara sauce warm, divided
  • 4 oz Low-moisture mozzarella cheese shredded or sliced, divided
  • 2 tbsp Freshly grated Parmesan cheese divided, for topping
  • 1 tbsp Fresh basil or parsley chopped, for garnish (optional)

Equipment

  • Air Fryer
  • Shallow Bowls (3)
  • Tongs
  • Skillet or griddle
  • Spatula
  • Meat Mallet (optional)
  • Cutting board
  • Knife

Method
 

Prepare the Chicken Cutlets
  1. If chicken breasts are thick, butterfly them open or place them between two pieces of plastic wrap and pound to about 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
  2. Set up your breading station: In one shallow bowl, add the flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine the panko breadcrumbs, 1/4 cup grated Parmesan cheese, garlic powder, onion powder, and dried oregano.
  3. Dip each chicken cutlet first into the flour, shaking off excess. Then dip into the beaten egg, allowing excess to drip off. Finally, coat thoroughly in the panko mixture, pressing gently to ensure the breading adheres.
  4. Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil spray.
  5. Place the breaded chicken cutlets in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Lightly spray the tops of the chicken with olive oil spray.
  6. Air fry for 10-14 minutes, flipping halfway through, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from air fryer and set aside.
Assemble and Grill the Sandwiches
  1. Spread butter evenly on one side of each slice of bread.
  2. Heat a large skillet or griddle over medium-low heat. Place two slices of bread, butter-side down, in the skillet.
  3. On the unbuttered side of each bread slice in the skillet, layer half of the shredded mozzarella cheese.
  4. On top of the mozzarella, place one air-fried chicken cutlet. Spoon about 1/4 cup of warm marinara sauce over each chicken cutlet, spreading it evenly.
  5. Top the marinara with the remaining shredded mozzarella cheese. Place the other two slices of bread, butter-side up, on top of the cheese to complete the sandwiches.
  6. Grill for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is thoroughly melted and gooey. You may need to press down gently with a spatula to ensure even grilling.
  7. Carefully remove the Chicken Parmesan Grilled Cheese sandwiches from the skillet. Let them rest for 1-2 minutes before slicing in half diagonally.
  8. Garnish with fresh Parmesan cheese and chopped basil or parsley, if desired. Serve immediately.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the marinara sauce. Ensure your marinara is warm before adding to the sandwich to help melt the cheese faster and prevent a cold center.