Chicken Parmesan Slider Sandwiches

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 1384, total fat 79 G., saturated fats 16 G., proteins 54 G., carbohydrates 113 G., fiber 5 G., cholesterol 182 mg, sodium 1235 mg, sugar 4 G.

These miniature sandwiches are packed with all the vibrant flavors and textures of traditional Chicken Parmesan. Crispy-breaded fried chicken breast is served on a soft bun with melting mozzarella, aromatic tomato sauce, and fragrant basil. Another small but important detail: the buns are topped with Parmesan cheese, which forms a delicious crust when baked.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 slider buns
4 tablespoons unsalted butter
2 cloves garlic, finely chopped
0.5 tbsp. grated parmesan
3 small boneless, skinless chicken breasts (about 600 g)
2 cups of flour
2 large eggs, beaten
1.5 tbsp. breadcrumbs with Italian seasoning
Vegetable oil for frying
1 tbsp. marinara sauce, heated, + extra for serving
170 g of sliced fresh mozzarella
Fresh basil leaves

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, mozzarella cheese, marinara sauce, basil

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
Cut the buns in half. Place the bottom halves cut-side up on the prepared baking sheet, and the top halves cut-side down.

Melt the butter in a small skillet over medium-low heat. Add the garlic and cook until softened but not browned, 1–2 minutes. Brush the cut sides of the bottom halves and the tops of the top halves with the garlic butter. Sprinkle with 1/4 cup Parmesan cheese. Season with salt and pepper. Bake until the edges are golden and the cheese is crisp, about 5 minutes.
Slice the chicken breasts in half lengthwise to make 6 thinner cutlets, then slice each cutlet in half crosswise to make 12 bun-sized pieces. Season with salt and pepper. Place flour in a shallow bowl, beat the eggs in another shallow bowl, and place the breadcrumbs in a third bowl. Dredge each chicken piece first in flour, then in eggs, and finally in breadcrumbs.
In a large nonstick skillet, heat about 1 cm of vegetable oil over medium heat. Test the oil by dropping in a few breadcrumbs; if the oil begins to sizzle, it's ready. Fry the chicken in batches until crispy and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet.
Remove the bun tops from the baking sheet. Spoon half the marinara into the well on the bottom half of each bun and top with a piece of chicken. Add a little more sauce and mozzarella slices. Sprinkle with the remaining 1/4 cup Parmesan.
Bake until the cheese is melted and bubbly, about 5 minutes. Add 1–2 basil leaves to each bun before topping the sandwiches. Serve immediately.

Categories:

recipe / Picnic / Summer dishes / Calorie content of prepared meals / Fast food / Hot sandwiches / Sandwiches / Appetizers / Sandwiches / Meat appetizers / / Food Network - recipes