Chicken Schnitzel Parmy Sliders

Golden, crunchy chicken schnitzel tucked into soft slider buns with tangy marinara, melted cheese, and a buttery garlic-parmesan top—pure pub-food perfection for sharing.

Ingredients

• 600 g / 1.3 lb chicken breast (about 2 large), halved horizontally into 4 thin cutlets
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder (optional pantry staple)
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk (optional, helps egg wash loosen)
• 2 cups panko breadcrumbs (or regular breadcrumbs)
• 1/2 cup finely grated parmesan, divided
• Neutral oil for shallow frying (about 1–1.5 cm / 1/2 inch depth)
• 12 slider buns (Hawaiian-style or soft dinner rolls)
• 1 1/2 cups marinara sauce (or pizza sauce)
• 2 cups shredded mozzarella
• 2 tbsp butter, melted
• 1 small garlic clove, finely grated (or 1/2 tsp garlic powder)
• 1 tbsp chopped parsley (optional garnish)

Method

• 1

  Step 1: Prep the chicken

  Pat chicken dry. Season both sides with salt, pepper, garlic powder, and onion powder. If any pieces are thicker than 1 cm / 1/2 inch, gently pound between baking paper until even (even thickness = even crunch).

• 2

  Step 2: Set up the crumbing line

  Place flour in a shallow bowl. In a second bowl, whisk eggs (and milk if using). In a third bowl, mix panko with **1/4 cup parmesan**.

• 3

  Step 3: Crumb the schnitzels

  Dredge chicken in flour (shake off excess), dip in egg, then press firmly into panko mix. Really press so the crumbs adhere—this is what gives you that pub-style crunch.

• 4

  Step 4: Fry until golden and crisp

  Heat oil in a large skillet over medium-high heat. Test with a breadcrumb: it should sizzle immediately. Fry chicken 2–3 minutes per side until deep golden and cooked through (internal temp 74°C / 165°F). Drain on a rack (best) or paper towels.

• 5

  Step 5: Preheat and prep buns

  Preheat oven to **200°C / 390°F** (180°C fan). Keep slider buns attached if they come as a slab; slice horizontally like a sheet. Place bottom halves in a baking dish.

• 6

  Step 6: Assemble the sliders

  Spread marinara over the bun bottoms. Add mozzarella. Cut schnitzels into slider-sized pieces (or leave as strips) and lay them evenly across. Spoon a little more marinara on top (don’t drown—keep the crust crunchy), then sprinkle the remaining mozzarella.

• 7

  Step 7: Garlic-parmesan bun tops

  Mix melted butter with grated garlic and the remaining **1/4 cup parmesan**. Brush over the cut sides of the top buns, then place on the sliders. Brush the tops lightly with any remaining butter mixture.

• 8

  Step 8: Bake to melt and set

  Bake **10–12 minutes** until cheese is melted and buns are warmed through. For extra pub vibes, switch to broil/grill for **30–60 seconds** to brown the tops—watch closely.

• 9

  Step 9: Serve

  Rest 2 minutes, scatter with parsley if using, then cut into individual sliders. Serve hot while the schnitzel is still audibly crunchy.

Tips

• **Crunch insurance:** Drain fried schnitzels on a rack, not paper towels, to keep the crust crisp.
• **Sauce control matters:** Too much marinara softens the schnitzel—use just enough for flavour, then offer extra for dipping.
• **Oven-only option (less messy):** Spray crumbed chicken generously with oil, bake on a rack at **220°C / 425°F** for **15–18 minutes**, flipping once, until golden and 74°C / 165°F inside.
• **Cheese swaps:** Use provolone, tasty/cheddar, or a mozzarella-cheddar blend for stronger “parmy” flavour.
• **Make-ahead:** Crumb chicken up to **24 hours** ahead and refrigerate uncovered on a tray (helps crumbs set). Fry just before serving for best crunch.
• **What to serve with:** Chips/fries, a simple slaw, pickles, and extra marinara (or spicy mayo) for dunking.

Nutrition (per serving, estimate)