Description

These Herbed Chicken Schnitzel Sliders are crispy, flavorful, and perfect for a casual meal or party snack. Tender chicken breasts are pounded thin, breaded with a savory mix of panko, Parmesan, and herbs, then fried to golden perfection. Served on buttery toasted mini brioche buns with a refreshing cabbage slaw, these sliders bring a delicious balance of crunch and zest in every bite.

Ingredients

Scale

For the Chicken Schnitzel

2 boneless chicken breasts, halved horizontally
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tbsp chopped fresh parsley
1 tsp dried oregano
Salt & pepper, to taste
Vegetable oil, for frying

For the Slaw

2 cups shredded cabbage (mix of red & green)
1/4 cup grated carrot
2 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tsp honey
Salt & pepper, to taste

To Assemble

8 mini brioche or slider buns
Butter (optional, for toasting buns)
Pickles or mustard (optional toppings)

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Instructions

Prep the Chicken: Pound each chicken piece until about 1/2 inch thick to ensure even cooking and tender texture. Season both sides generously with salt and pepper.
Breading Station: Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, chopped fresh parsley, and dried oregano.
Coat and Fry: Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the herbed panko breadcrumb mixture. Heat vegetable oil in a frying pan to 350°F (175°C) and fry each schnitzel for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels to remove excess oil.
Make the Slaw: In a bowl, combine shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, honey, and season with salt and pepper. Mix well and chill for 10 minutes to allow flavors to meld.
Assemble the Sliders: Lightly toast the slider buns with butter if desired for extra flavor and texture. Layer each bun with a crispy chicken schnitzel, a generous spoonful of the chilled slaw, and optional toppings such as pickles or mustard. Serve immediately while hot and crispy.

Notes

For extra crispiness, double-dip the chicken by repeating the egg and breadcrumb step.
Use fresh parsley for a brighter herb flavor in the breadcrumb mix.
To keep sliders warm before serving, place cooked schnitzels on a baking sheet in a low oven (around 200°F/95°C).
Substitute mayonnaise with Greek yogurt for a lighter slaw dressing.
Gluten-free panko and all-purpose flour can be used for a gluten-free version.