Chicken Free Chicken Cordon Bleu Sliders
Total time55 min
Prep time25 min
Cook time30 min
5.0(3)
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Learn more →Ingredients
12 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 3 medium)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp olive oil
- 6 oz deli ham, thinly sliced
- 6 oz swiss cheese, thinly sliced
For the Dijon béchamel
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 tbsp dijon mustard
- ¼ tsp kosher salt
- ¼ tsp black pepper
For assembly
- 12 slider rolls, split
- 2 tbsp unsalted butter, melted
- 1 tsp dijon mustard
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet and brush the rack lightly with olive oil.
- 2
Slice each chicken breast horizontally into thin cutlets about 1/4 inch thick, then cut each cutlet into roughly 3-inch pieces — you need 12 pieces total. Season both sides with salt and pepper.
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