Go Back
Sheet-Pan Chicken Parmesan Sliders
Rachel Kim

Sheet-Pan Chicken Parmesan Sliders

Breaded chicken cutlets need to stay crisp enough to register under sauce and cheese. Bake them separately, slice them to fit and use marinara in narrow spoonfuls. The slider tray should taste like chicken Parmesan, not tomato-soaked bread.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 1/2 lbs thin chicken breast cutlets
  • 1 tsp kosher salt
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 12 connected slider rolls
  • 3/4 cup thick marinara sauce
  • 8 slices low-moisture mozzarella cheese

Method
 

  1. Season the chicken with salt, dip it in beaten egg and press it into panko mixed with Parmesan.
  2. Drizzle with olive oil and bake at 425°F for 14 to 16 minutes until crisp and 165°F.
  3. Cool for 3 minutes and cut the chicken into 12 roll-size pieces.
  4. Split the connected rolls and layer the bottoms with chicken, 1 tablespoon marinara per piece and mozzarella.
  5. Replace the top slab and bake at 350°F for 10 to 12 minutes until the cheese melts.
  6. Rest and cut into 12 sliders.