Chicken or Veal Parm Sliders
Serves 4
This is a keeper of a recipe for an classic Italian sandwich. Breaded ground chicken or veal is delicious with ricotta cheese and basil-flavored burst tomato sauce.
Ingredients
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- 2 large cloves garlic, finely chopped
- 1 pint cherry tomatoes
- Salt and pepper
- A generous handful of sweet basil, shredded or torn
- 1 1/2 pounds ground chicken or ground veal
- 2 tablespoons freshly chopped thyme for chicken or sage for veal
- Salt and pepper
- 1 cup panko breadcrumbs
- 3-4 tablespoons sesame seeds (a handful)
- 1/2 cup shredded Parmigiano Reggiano cheese (a couple of handfuls)
- A small handful of flat leaf parsley, very finely chopped
- 1 ball or bundle of Burata or 1 cup fresh ricotta cheese
- A couple of generous handfuls of baby arugula
- 8 slider rolls, such as brioche dinner rolls (softer roll) or ciabatta rolls (super crusty rolls), split
Directions
- In a small pot with tight-fitting lid heat the EVOO, a couple of turns of the pot, over medium heat. Add the garlic and stir for 2 minutes, then add the tomatoes and cover the pot. Raise the heat a bit and cook the tomatoes, shaking the pot occasionally, until they burst, 8-10 minutes. Mash up the sauce with a wooden spoon and season the tomatoes with salt and pepper. Thicken, uncovered, for 2-3 minutes, then stir in the basil leaves and turn off the heat.
- Meanwhile, season the chicken with thyme, salt and pepper or season the veal with sage, salt and pepper. In a separate dish, combine the breadcrumbs with the sesame seeds, cheese and parsley. Form eight small patties 3 inches wide and coat in the breadcrumbs, gently pressing patties into the crumbs to make them stick. Wash your hands after handling the raw meat.
- Heat a drizzle of EVOO in a large, shallow nonstick skillet or on a nonstick griddle plan over medium to medium-high heat. Cook the patties until golden brown and cooked through, about 3 minutes on each side.
- Place a spoonful of soft Burata or ricotta cheese on each bun bottom. Drizzle a touch of EVOO over top of the cheese and season with salt and pepper. Top with a few leaves of arugula, then the patties, then some sauce and bun tops.