Vodka Sauce Chicken Parmesan Sliders with Mozzarella and Pesto Recipe
Author: 
Serves: 16 sliders
 
Ingredients
  • 2 pounds boneless, skinless chicken breast, pounded thin or cut into cutlets*
  • Salt and pepper (to taste for seasoning)
  • 4 eggs, beaten
  • 1½ cups flour, your choice of all-purpose, GF flour blend or a paleo flour blend
  • 1 cup dried breadcrumbs
  • Olive oil for pan frying
  • 16 sliders rolls of your choice. Any small roll that you can find - small hamburger buns, brioche rolls, King's Hawaiian Savory Butter Rolls
  • 6 oz of mozzarella OR provolone OR vegan cheese (I used 6 slices of mozzarella)
  • ⅓ cup grated Parmesan
  • 1 cup vodka sauce or marinara (adjust to your liking)
  • ½ cup pesto
Instructions
  1. Pound chicken to an even thickness using a meat mallet or rolling pin. OR if the pieces are huge, cut into cutlets. Season both sides with salt and pepper.
  2. Beat the egg in a shallow dish (I like to use a pie plate). Take a second shallow dish and add the flour. Take a third shallow dish and for breadcrumbs.
  3. To assemble: take the chicken breasts, one at a time, and dredge into the flour mixture, coating both sides, then dip into the egg mixture. Lastly, coat with breadcrumbs. Transfer coated chicken pieces to a sheet pan.
  4. Preheat a large skillet (12-13 inches) over medium heat. Add the olive oil. Add the chicken without overcrowding the pan. You may have to do this in batches depending on the size of your cutlets. Cook for 5 minutes per side, or until each side is a deep golden brown and the chicken is cooked through. Transfer to a cooling rack. Set aside.
  5. Preheat oven to 350 degrees. Slice the sliders in half and place the bottom half on a baking sheet cut side up. Bake until lightly toasted, about 7 minutes.
  6. Completely cover one half with mozzarella and grated Parmesan on the other half. Bake until cheese is melted, about 5 minutes.
  7. Spread vodka sauce on top of mozzarella. Add chicken to the bottom half of the buns. Drizzle with pesto. Add the bun tops.
  8. Cut sliders into individual sliders and serve.
Notes
*If the chicken breasts are small, pound out the thick end to make them even thickness. If they are really large, slice in half into thin cutlets. The chicken will plump up when it cooks, so you want them on the thin side to start.

Make it vegan:
Make my Vegan Crispy “Chick'n" linked above
Use aquafaba or mayonnaise instead of eggs
Use a vegan mozzarella and Parmesan, dairy-free pesto
Use marinara instead of vodka sauce
Recipe by Pamela Salzman at https://pamelasalzman.com/vodka-sauce-chicken-parmesan-sliders-with-mozzarella-and-pesto-recipe/