Chicken Schnitzel Parmesan Sliders with Four Herb Butter

TIME: 40 // SERVES: 6-8 // DIFFICULTY: Easy

Crispy chicken schnitzel meets cheesy chicken parm, made perfectly slider-sized. Using pasture-raised chicken breast cut into small pieces and finished with melty herb butter, these are ideal for game day spreads, casual dinners, or crowd-friendly entertaining.

WHAT DO I NEED?

For the chicken schnitzel

1 lb Pasture Project chicken breast, cut into 6–8 small cutlets sized for slider buns
1 cup all-purpose flour
2 large eggs
1 tbsp milk
1 cup panko breadcrumbs
½ cup grated parmesan
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
Neutral oil, for frying

For assembling

6–8 slider buns
3–4 tbsp Four Herb Butter, softened
¾ cup marinara sauce, warmed
¾ cup shredded mozzarella
Fresh basil, optional
Grated parmesan, for finishing

Slice the chicken breast into thin cutlets sized to fit your slider buns. If needed, gently pound them to an even thickness so they cook quickly and evenly.
Place flour in one shallow bowl. In a second bowl, whisk eggs with the milk. In a third bowl, combine panko, parmesan, garlic powder, salt, and pepper.
Dredge each cutlet in flour, then dip into the egg mixture, and finish in the breadcrumb mixture, pressing lightly so the coating sticks.
Heat about ½ inch of oil in a large skillet over medium heat. Fry the chicken in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate.
Spread Four Herb Butter on the cut sides of the slider buns. Toast in a skillet or under the broiler until lightly golden and fragrant.
Place the fried chicken on a baking sheet. Spoon a little marinara over each piece and top with mozzarella. Broil for 1–2 minutes until the cheese melts.
Place the cheesy schnitzel on the toasted buns, spoon a little extra sauce if you like, and finish with basil and a sprinkle of parmesan.