Chicken Caesar Sliders

Yields 4-6 servings

Chicken caesar salad comes in two main forms: in salad form (the original, of course) and in wrap form. But one would argue that the possibilities are endless. We’ve decided to turn it into sliders by making tiny chicken cutlets (one per roll) and topping that with a delicious caesar salad. Although a bit messy, we brushed the rolls with garlicky butter for a garlic bread vibe. Don’t feel like making chicken cutlets? Feel free to use store-bought chicken nuggets instead! This ensures that every roll gets a solid amount of chicken and no one feels left out.

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Assembly

Step 1
Cut chicken breasts into 2x2” pieces, cutting thicker portions in half to thin them out.

Step 2
Prepare breading station by setting up 3 dishes: 1) All-purpose flour + salt + black pepper; 2) Egg (beaten) + 1 tbsp water; 3) Panko breadcrumbs. Coat chicken pieces in this order, knocking off any excess from each ingredient in between.

Step 3
Heat vegetable oil in a pan over medium to medium-high heat. There should be enough oil that the chicken pieces will be submerged halfway. Fry chicken cutlets, flipping halfway through, until they reach an internal temperature of 165ºF. Transfer to a wire rack fitted in a rimmed baking sheet and finish with salt.

Step 4
Meanwhile, place butter, parsley, and garlic into a small pan and heat on low until butter has melted and garlic is fragrant. Be careful not to let it burn.

Step 5
Slice rolls in half. Spread mustard and mayonnaise onto the bottom half of the rolls.

Step 6
Lay the chicken cutlets onto the bottom half of the rolls, ensuring that there is a cutlet per roll.

Step 7
Toss the romaine with Miso Caesar Dressing, then spread it out onto the chicken cutlets. Grate parmesan cheese on top and cover with the top half of the rolls.

Step 8
Brush garlic butter onto the rolls and serve immediately.

Note: If you do not want to make chicken cutlets, you can also use store bought chicken nuggets and ignore steps 1-3 and prepare according to instructions on the package.

Ingredients

2-3 Chicken breasts, boneless, skinless

¾ cup All-purpose flour

1 large Egg

1.5 cup Panko breadcrumbs

Salt and black pepper

Vegetable oil, for frying

¼ cup Butter

1 large clove Garlic, grated

¼ cup Parsley, finely chopped

1 pack Buttery dinner rolls (we used King’s Hawaiian)

Mustard

Mayonnaise

2 cups Romaine lettuce, chopped

Miso Caesar Dressing

Parmesan cheese

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