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Chicken Parmesan Hawaiian Roll Sliders

Chicken parmesan sliders layer crispy panko-Parmesan chicken cutlets, marinara, and melted mozzarella on soft Hawaiian rolls. A seasoned garlic-butter topping turns golden as the assembled sliders bake in a 9x13-inch dish.
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Prep Time 25 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 1 hour 3 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb chicken breasts boneless, skinless; cut into 12 small cutlets about 1/2 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup all-purpose flour
  • 2 eggs large
  • 1 tbsp water
  • 1 cup panko breadcrumbs
  • 0.5 cup Parmesan cheese finely grated
  • 1.5 cup vegetable oil
For the sliders
  • 1 package (12-count) Hawaiian sweet rolls
  • 1 cup marinara sauce
  • 8 oz mozzarella cheese low-moisture, thinly sliced
  • 0.25 cup unsalted butter melted
  • 1 tsp Italian seasoning
  • 1 cloves garlic minced

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the chicken
  1. Pat the chicken dry and season both sides evenly with the salt and pepper.
  2. Put the flour in a shallow bowl.
  3. Beat the eggs with the water in a second shallow bowl.
  4. Mix the panko and Parmesan in a third shallow bowl.
  5. Coat each cutlet in flour, shaking off the excess, then dip it in egg and press it into the panko mixture to coat.
  6. Heat the vegetable oil in a 12-inch skillet over medium-high heat to 350°F.
  7. Fry the cutlets in batches for 2 to 3 minutes per side, until golden brown and the centers reach 165°F, then drain on a wire rack.
Assemble and bake
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Slice the rolls horizontally as one slab and set the bottom half in the dish.
  4. Arrange the chicken cutlets over the rolls.
  5. Spoon the marinara evenly over the chicken.
  6. Top with the mozzarella.
  7. Replace the roll tops.
  8. Stir the melted butter, Italian seasoning, and garlic together.
  9. Brush the mixture over the roll tops.
  10. Cover the dish loosely with foil and bake for 10 minutes.
  11. Uncover and bake for 5 to 8 minutes, until the cheese is melted and the roll tops are golden.
  12. Rest the sliders for 5 minutes before pulling them apart and serving.

Notes

For the crispiest chicken, fry the cutlets in batches without crowding the skillet. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the rolls and breading can lose their texture. For a gluten-free option, use gluten-free flour, panko, and rolls.