How to Make Chicken Cutlets With Melted Cheese

It'll be a party any day of the week with these Chicken Parmesan Sliders! Complete with easy breaded chicken cutlets made from scratch, plenty of cheese, and a buttery herbed topping. It always ends up as the star of the show no matter the occasion!

overhead photo of parmesan chicken sliders with a spatula pulling one away

You know when you're craving sliders, but you also can't stop thinking about chicken parmesan? No? Just me? Well, this recipe was weighing heavy on my mind. I've seen many renditions using frozen chicken tenders and that just did not cut it for me. I made my own version with an extra 10 minutes of work to have fresh, flavorful, and delicious classic Italian chicken cutlets.

What more could you ask for? Breaded chicken, lots of melty cheese, marinara sauce, all topped with a parmesan, herb, and garlic butter. These sliders are a guaranteed hit no matter who bites into them. Plus, they're so easy! Even with the homemade cutlets. It's a really simple extra bit of work that is completely worth it for the big flavor.

Ingredients

Click "Jump to Recipe" at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below you'll find extra details and information about the recipe that will, hopefully, answer and questions you have.

Chicken – Breasts. You can use thighs as well
Eggs – I used 2 large eggs and it was plenty. If you have extra-large eggs, you can get away with just using 1.
Breadcrumbs – I used seasoned Italian breadcrumbs. If yours are plain, mix in 1 tsp Italian seasoning, 2 tsp grated parmesan cheese, and a dash of salt & pepper to taste.
Olive oil – To fry up your cutlets. You can use vegetable, grapeseed, sunflower, safflower, canola, or avocado oil instead.
Rolls – Slider rolls, dinner rolls, or Hawaiian sweet rolls. Whatever you can get your hands on! Make sure they're baked together; you should have to slice through to separate them.
Marinara – Any brand you like best, or, homemade!
Cheese – Mozzarella or provolone in the middle, and parmesan or grana Padano on top.
Butter – I like to use unsalted to have full control over the sodium in the recipe.
Spices – Italian seasoning, garlic powder, and onion powder.

How to make chicken parmesan sliders

Dredge chicken: Preheat the oven to 350F. Dip the chicken in the egg to coat completely. Let the egg drip off the chicken for a few seconds, then dredge to coat in the breadcrumbs.
Fry chicken: Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken, working in batches if needed. Cook until golden brown on both sides, then transfer to a paper towel-lined plate.
Begin layering: Use a bread knife to cut the slider buns in half. Place the bottom half of the buns into a 9×13″ baking dish, lightly greased with cooking spray. Arrange the chicken over the buns.
Finish layering: Spread the marinara sauce evenly over the chicken, then top with the slices of mozzarella cheese. Place the top of the slider buns over the cheese.
Butter topping: Mix the melted butter, parmesan, Italian seasoning, garlic powder, and onion powder together. Generously spoon the mixture over the top of the buns to coat.
Bake: Transfer the dish to the oven and bake for 15-20 minutes, or until the tops of the buns are browned to your liking. Slice between each slider bun and serve.

Tips for making perfect chicken parmesan sliders

I made freshly fried chicken cutlets for this recipe. To save some time, you can use pre-made chicken cutlets or even some frozen chicken tenders.
The Italian seasoning I used has salt added to it, so I didn't add any extra salt in this recipe. There is salt in the cheese, seasoned breadcrumbs, and marinara sauce, however, make sure to taste as you go and add a little salt if needed.
You can cut off any over-hanging bits of chicken over the bottom layer of slider buns and use those bits to fill out any empty chicken-less spaces.
While I love to use fresh garlic, powdered works best to top the buns. Fresh garlic will burn easily and may give your buns a bitter flavor.

holding up a cheesy chicken parmesan slider

How to store leftover chicken parmesan sliders

Transfer the sliders to an airtight container or sealable bag. Leftovers will last 3-5 days stored in the fridge.

You can also transfer your leftovers to the freezer and they will last for up to 3 months. If you want to freeze them, it's really important that they cool down to room temperature completely before storing.

How to reheat sliders

Preheat the oven to 325F. Place the sliders in a casserole dish and cover with foil. Bake for 10-12 minutes, or until they are completely warmed through.

Reheating evenly will be a lot easier if you let the sliders come to room temperature for about 20 minutes before transferring them to the oven. You can let them sit as the oven comes to temperature.

overhead photo of a casserole pan of chicken parmesan sliders

Looking for more fabulous appies? Try these:

Cheeseburger Sliders
Prosciutto Wrapped Asparagus
Creamy Lemon Garlic Scallops
The Best Crab Cakes
Dad's Classic Caesar Salad

Chicken Parmesan Sliders

It'll be a party any day of the week with these Chicken Parmesan Sliders! Complete with easy breaded chicken cutlets made from scratch, plenty of cheese, and a buttery herbed topping.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course: Appetizer, Snack

Cuisine: American, Italian

Keyword: 30 minutes or less, appetizer, chicken, chicken parmesan, chicken parmesan sliders, mozzarella, parmesan, sliders

Servings: 12

Calories: 302 kcal

2 chicken breasts sliced into cutlets*
2 large eggs beaten
1/2 cup seasoned Italian breadcrumbs
1/4 cup olive oil
12 slider buns or dinner rolls/ Hawaiian sweet rolls
1 cup marinara sauce
7 oz mozzarella cheese or provolone, pre-sliced
1/2 cup butter unsalted, melted
1/4 cup parmesan cheese
1 1/2 tsp Italian seasoning**
1 tsp garlic powder
1 tsp onion powder

Preheat the oven to 350F. Dip the chicken in the egg to coat completely. Let the egg drip off the chicken for a few seconds, then dredge to coat in the breadcrumbs.
Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken, working in batches if needed. Cook for 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate.
Use a bread knife to cut the slider buns in half. Place the bottom half of the buns into a 9×13" baking dish, lightly greased with cooking spray. Arrange the chicken over the buns.
Spread the marinara sauce evenly over the chicken, then top with the slices of mozzarella cheese. Place the top of the slider buns over the cheese.
Mix the melted butter, parmesan, Italian seasoning, garlic powder, and onion powder together. Generously spoon the mixture over the top of the buns to coat.
Transfer the dish to the oven and bake for 15-20 minutes, or until the tops of the buns are browned to your liking. Slice between each slider bun and serve.

*How to slice chicken breast into cutlets:

With the chicken breast on a cutting board, place your hand firmly on top to hold it in place.
Holding the knife blade parallel to the cutting board, carefully slice the chicken breast in half, lengthwise, to create two equal-sized thin cutlets.

**The Italian seasoning I used had salt in it, so I didn't call for any extra salt to be added. There is salt in the cheeses, sauce, and seasoned breadcrumbs, so it's unlikely you'll need to add any extra. However, since brands will vary greatly, taste as you go and add salt if needed.

Nutritional information is an estimate and may vary depending on the ingredients you use.

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How to Make Chicken Cutlets With Melted Cheese

Source: https://messinthekitchen.com/chicken-parmesan-sliders/

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