Recipe - ChickenParmSliders

Chicken Parm Sliders

Inspired by the classic Chicken Parmesan, these tasty little sliders begin with perfectly toasted Pretzilla Mini Buns, topped with crispy fried chicken cutlets that are smothered in a zesty Arrabiata tomato sauce, melted provolone and mozzarella cheeses, and zesty fresh baby arugula.

  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Serves: 8 Sliders

Ingredients

    Arrabiata Sauce:

  • 2 Tbsp. Olive Oil
  • 1 ½ tsp. Crushed Red Pepper Flakes
  • ½ cup Small Diced Onion
  • 1 ½ tsp. Minced Garlic
  • ¼ cup Chicken Broth
  • 1 Tbsp. Italian Seasoning
  • ½ tsp. Sugar
  • 1 can (15 ounce) Tomato Puree
  • Garlic Asiago Butter:

  • ¼ cup Butter, softened
  • 2 tsp. Roasted Garlic
  • ¼ cup + 1 Tbsp. Shredded Asiago Cheese
  • Sliders:

  • 10 each Pretzilla Mini Buns
  • 1 lb Boneless Skinless Chicken Breasts
  • 1 tsp. Dried Oregano
  • 1 cup All-Purpose Flour
  • 2 each Eggs
  • 1 cup Vegetable Oil
  • to taste Kosher Salt and Pepper
  • 2 slices Provolone Cheese slice, quartered
  • ½ cup Shredded Mozzarella Cheese
  • 2 cups Baby Arugula

Preparation

  • X

    ARRABIATA SAUCE:

  • X

    Combine oil, red pepper flakes, onion, and garlic in a small saucepan over medium heat and cook gently 3-4 minutes or until onion begins to soften.

  • X

    Add broth, Italian seasoning, sugar, and tomato puree and simmer 5-7 minutes, stirring occasionally. Set sauce aside and keep warm.

  • X

    GARLIC ASIAGO BUTTER:

  • X

    Combine soft butter and roasted garlic in a small bowl and mash together with a fork.

  • X

    Add Asiago cheese and mix until thoroughly combined.

  • X

    SLIDERS:

  • X

    Cut 8 of the Pretzilla Mini Buns in half horizontally and spread scant tablespoon asiago butter on cut sides of each bun.

  • X

    Arrange buns, butter side up, on a baking sheet; cover with plastic wrap and set aside.

  • X

    Slice chicken into 8 thin cutlets of about 2 ounces each that will fit nicely on buns and set aside in refrigerator.

  • X

    Cut remaining 2 Pretzilla Mini Buns into quarters and place in a food processor with dried oregano. Process until fine crumbs form and pour into a shallow dish.

  • X

    Place flour in a shallow dish. Combine eggs with 2 tablespoons of water in a shallow dish and whisk until combined.

  • X

    Pour ¼-inch depth of vegetable oil into a large sauté pan over medium-high heat and heat to 350°F.

  • X

    Preheat broiler on high setting.

  • X

    Season chicken with salt and pepper. Dredge chicken, one piece at a time, in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.

  • X

    Fry chicken for about 2 minutes per side or until golden brown and crisp. Remove to a baking sheet and immediately top each with mozzarella and provolone.

  • X

    While chicken is frying, place baking sheet of buns under broiler 1-2 minutes or until toasted golden brown.

  • X

    Place 1 tablespoon sauce on bottom bun, top with chicken and place 1 tablespoon sauce on top of chicken. Top with arugula. Close sandwich and serve.

Chef's Tip

Sauce can be made ahead of time and kept in refrigerator up to 3 days. Bring to a simmer before using. Asiago butter can be made ahead of time and kept in refrigerator up to 3 days. Let stand at room temperature to soften before using.

https://www.pretzilla.com/recipes/chicken-parm-sliders/

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