Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb chicken cutlets, pounded 1/4 inch
- 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko + 1/3 cup grated Parmesan + 1 tsp Italian seasoning
- Neutral oil for frying (about 1 1/2 cups; 1/2-inch depth)
- 12 soft slider rolls
- 1 1/2 cups marinara sauce (warmed)
- 8 oz mozzarella (sliced)
- 1/2 cup fresh basil leaves
- Garlic butter: 4 tbsp butter, 2 minced garlic cloves, 1 tbsp parsley, pinch red pepper flakes, pinch salt
Do This
- 1. Pound chicken to 1/4 inch and cut into 12 slider-size pieces; season with salt, pepper, and garlic powder.
- 2. Dredge: flour, beaten eggs, then panko-Parmesan-Italian seasoning; press crumbs on. Rest 10 minutes.
- 3. Fry in 350°F oil, 3–4 minutes per side to 165°F. Drain on a rack; sprinkle with a pinch of salt.
- 4. Heat oven to 375°F. Warm marinara. Melt butter with garlic, parsley, flakes, and a pinch of salt.
- 5. Split connected slider rolls; place bottoms in a 9×13-inch pan. Spoon a thin layer of marinara, add chicken, more marinara, mozzarella, and a few basil leaves.
- 6. Cap with roll tops, brush with garlic butter, sprinkle a little Parmesan if you like.
- 7. Bake 10–12 minutes until cheese melts and tops glisten; broil 30–60 seconds if needed. Rest 5 minutes, slice, and serve.
Why You’ll Love This Recipe
- Ultra-crispy panko crust that stays crunchy under melty mozzarella.
- Glistening, garlicky, butter-brushed tops that toast to perfection.
- Big chicken parmesan flavor in a fun slider format for parties or weeknights.
- Make-ahead friendly: fry cutlets earlier, assemble and bake when ready.
Grocery List
- Produce: Fresh basil, garlic, flat-leaf parsley
- Dairy: Mozzarella, Parmesan, unsalted butter, eggs
- Pantry: Chicken cutlets, all-purpose flour, panko, Italian seasoning, marinara sauce, neutral oil, slider rolls, kosher salt, black pepper, red pepper flakes
Full Ingredients
For the Crispy Chicken
- 1 lb chicken cutlets (or 2 large chicken breasts butterflied), pounded to 1/4 inch
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp garlic powder
Breading Station
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/3 cup finely grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp kosher salt
For Frying
- Neutral oil (canola or peanut), enough for 1/2-inch depth in a 12-inch skillet (about 1 1/2 cups)
For Assembly
- 12 soft slider rolls (connected sheet preferred)
- 1 1/2 cups marinara sauce, warmed
- 8 oz mozzarella, sliced (or 12 thin deli slices)
- 1/2 cup loosely packed fresh basil leaves, plus extra for garnish
- 1–2 tbsp extra grated Parmesan for topping (optional)
Garlic Butter Finish
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 tbsp finely chopped fresh parsley
- Pinch red pepper flakes
- Pinch kosher salt
Step-by-Step Instructions
Step 1: Pound and portion the chicken
Place the chicken between two sheets of parchment and pound to an even 1/4-inch thickness. Cut into 12 slider-sized pieces (roughly 2 to 2 1/2 inches across). Season all over with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
Step 2: Set up the breading station
Place flour in one shallow dish, beaten eggs in a second, and in a third combine panko, Parmesan, Italian seasoning, and 1/4 tsp salt. Dredge each piece in flour (shake off excess), dip in egg, then press firmly into the panko mixture so the crumbs adhere. Set breaded pieces on a wire rack and let rest 10 minutes to help the coating stick.
Step 3: Fry until crisp and cooked
Heat 1/2 inch of oil in a large skillet to 350°F (use a thermometer). Fry in batches, 3–4 minutes per side, until deeply golden and the thickest piece reaches 165°F. Adjust heat to keep oil near 350°F. Transfer to a clean wire rack to stay crisp and sprinkle with a tiny pinch of salt.
Step 4: Warm the sauce and make the garlic butter
Heat oven to 375°F. Warm the marinara in a small saucepan. In another small pan, melt the butter over low heat. Stir in minced garlic, parsley, red pepper flakes, and a pinch of salt; cook 30–60 seconds until fragrant. Remove from heat.
Step 5: Prepare the rolls
Keeping the slider rolls connected as one slab, use a serrated knife to slice horizontally into tops and bottoms. Place the bottoms in a 9×13-inch baking dish. Spoon a thin layer (about 1/2 cup) of marinara over the bottoms.
Step 6: Assemble the sliders
Arrange the crispy chicken pieces in a tight, even layer on the sauced bottoms. Top each with a spoonful of marinara, then layer on mozzarella slices. Tuck a couple of small basil leaves under or over the cheese (under helps protect the leaves from darkening). Place the roll tops on. Brush generously with the garlic butter and, if desired, sprinkle a little grated Parmesan.
Step 7: Bake, finish, and serve
Bake uncovered at 375°F for 10–12 minutes, until the cheese is melted and the tops glisten. For extra color, broil 30–60 seconds, watching closely. Rest 5 minutes, then cut along the roll seams. Sprinkle with fresh basil and serve warm with extra marinara for dipping.
Pro Tips
- Thickness matters: 1/4-inch cutlets cook fast and stay juicy while the crust crisps.
- Let the coating set: a 10-minute rest on a rack prevents breading from slipping off in the oil.
- Keep oil at 350°F: too cool = greasy; too hot = scorched crumbs. Fry in batches without crowding.
- Use a rack, not paper towels: air flow keeps the crust crunchy until assembly.
- Warm marinara: warm sauce helps melt cheese faster without over-toasting the buns.
Variations
- Air Fryer: Spray breaded cutlets with oil and air fry at 400°F for 7–9 minutes, flipping halfway, to 165°F.
- Baked Cutlets: Place on a greased rack over a sheet pan; bake at 425°F for 12–15 minutes to 165°F, then assemble and bake sliders as directed.
- Eggplant Parm Sliders: Swap chicken for 1/4-inch eggplant rounds; salt, pat dry, bread, and fry/bake as above.
Storage & Make-Ahead
Fried cutlets can be made up to 1 day ahead; cool, then refrigerate in an airtight container with parchment between layers. Re-crisp on a rack at 400°F for 6–8 minutes. Fully assembled leftover sliders keep 2 days in the fridge; reheat, covered with foil, at 350°F for 12–15 minutes, then uncover for 3 minutes to re-crisp. To freeze, cool fried cutlets and freeze up to 2 months; reheat from frozen at 400°F for 12–15 minutes before assembling.
Nutrition (per serving)
Approximate per serving (2 sliders): 680 calories; 36 g protein; 60 g carbohydrates; 28 g fat; 2.5 g fiber; 1,250 mg sodium. Values will vary based on brands and exact oil absorption.
