Ingredients
- Chicken Cutlets:
- Pomodoro Sauce
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 Tablespoon fresh flat-leaf Italian parsley, minced
- 1/4 cup fresh basil, chopped
- 1 large (28 oz) can peeled whole tomatoes with basil, crushed
- 1/2 Tbsp course sea salt
- 1 tsp freshly ground black pepper
- 1 Tbsp good-quality aged balsamic vinegar (or red wine)
- 3 –4 chicken breasts, pounded to 1/3” thickness
- 1 cup all-purpose flour
- 1-1/2 cups unseasoned Panko bread crumbs
- 2 eggs, beaten
- 1 Tbsp water
- 1-1/2 Tbsp freshly ground coarse sea salt
- 1-1/2 Tbsp freshly ground black pepper
- 2 Tbsp freshly grated Parmesan cheese
- 1 Tbsp dried parsley
- 1 tsp dried oregano
- Approximately 1-1/2 cup olive oil (preferably extra virgin)
- Garlic Bread Buns:
- 1/2 cup unsalted butter, softened
- 2 Tbsp fresh flat leaf Italian parsley, minced
- 2 Tbsp fresh basil, chopped
- 2 tsp garlic, minced
- 1/2 tsp freshly ground sea salt
- 1/4 tsp freshly ground pepper
- 6 mini brioche “slider” rolls, halved
- You will also need:
- 8 oz fresh salted Mozzarella, cut into 6–8 (1/4”) slices
- 6 –8 large basil leaves
- 6 –8 mini Mozzarella balls (Bocconcini)
- Short wooden toothpicks or bamboo skewers
Preparation
Step 1
1. To make the sauce, heat the oil in a large skillet over medium heat. Add the garlic and sauté about 35–40 seconds. Add the parsley and basil and continue to sauté another 30–40 seconds until the garlic is fragrant and the basil has wilted, lowering the heat if necessary. Add in the crushed tomatoes (and the juices), salt and pepper, and stir to combine. Bring the mixture to a boil then lower the heat and simmer for 20–25 minutes, stirring occasionally. If necessary, add a little water to loosen the sauce. Stir in the balsamic vinegar or wine. While the sauce is cooking, make the chicken cutlets and the garlic butter buns.
2. To make the chicken, use a 2-1/2” biscuit cutter to cut the chicken breasts into six chicken “patties” and set aside. For dredging the chicken, you will need three separate bowls. In the first bowl, place the flour and about 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second bowl, whisk together the eggs and water. In the third bowl mix together the bread crumbs, cheese, dried herbs, and remaining salt and pepper. Dip the chicken patties first into the flour, next into the egg wash, and finally into the breadcrumb mixture. Set the dredged chicken set aside on a plate. Cover the bottom of a large skillet with about 1/4” of olive oil and set over medium-high heat. Using tongs, carefully place the chicken cutlets into the pan, working in batches if necessary. Do not crowd the pan. Fry the chicken on each side for about 3–4 minutes until lightly browned, lowering the heat if necessary. Transfer the cooked chicken to a clean plate and set aside.
3. To make the garlic buns, preheat the oven to broil. Mix together the first six ingredients (through the pepper). Be sure to combine well. On the insides of both the top and the bottom of the rolls, brush a generous amount of the butter mixture. Place the tops/bottoms of the cut rolls, butter-side-up, onto a baking sheet. Place on the top rack under the broiler and toast 2–4 minutes, or until lightly toasted and browned. Be sure to watch carefully, as they can burn quickly if left in too long. Leave the oven on broil.
4. To assemble the sliders, use the same 2-1/2” biscuit cutter to cut circles in the mozzarella slices, so you have pieces the same size as your chicken cutlets. Place the chicken cutlets on a baking sheet lined with parchment paper. Top each cutlet with the slice of mozzarella. Place the baking sheet on the top rack of the oven and broil for 20–30 seconds, or until the cheese is melted and bubbly. Remove the pan from the oven, and using tongs, place one chicken cutlet on the bottom part of the slider roll. Top with 1 large basil leaf, about 2 tablespoons of the Pomodoro sauce, and 1 mini mozzarella ball. Place the top of the slider roll over the mozzarella and skewer with the toothpick. Serve immediately.