Italian-American · main

Chicken Parmesan Sliders

Chicken Parmesan Sliders reads umami 6.0, richness 5.2 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Italian-American main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 6.0 · Richness 5.2 · Salinity 4.8 · Herbaceous 3.5 · Allium 2.8 · Sweetness 2.4 · Funk & Ferment 2.2 · Nutty 2.1 · Sourness 1.9 · Floral 1.6 · Warm Spice 1.5 · Citrus 1.2 · Bitterness 1.2 · Fruity 1.0 · Earthy 0.9 · Heat 0.8

What's in it (14)

Time & effort: about 12 min · effort: involved

Nutrition (per 100 g, engine-estimated): 305 kcal, 14.7 g protein, 11.7 g fat, 37.2 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

  1. Pat the chicken breasts dry, pound to an even 1/2-inch thickness, and cut into 12 slider-size pieces (about 2 by 2 inches). Season both sides with the salt and pepper.
  2. Set up a dredging station: put the flour in one shallow dish, the beaten eggs in a second, and stir the panko with the Parmesan and garlic powder in a third.
  3. Working one piece at a time, coat the chicken in flour and shake off the excess, dip in egg, then press into the panko mixture to coat evenly on both sides. Set the breaded pieces on a tray.
  4. Heat the oil in a large skillet over medium-high heat until shimmering. Working in two batches so the pan isn't crowded, pan-fry the chicken until deeply golden on the first side, 3-4 minutes.
  5. Flip and cook until golden on the second side and the internal temperature reaches 165F, 3-4 minutes more. Transfer to a wire rack set on a baking sheet.
  6. Spoon the marinara over each piece of chicken and top with the mozzarella.
  7. Position an oven rack 6 inches from the broiler element and heat the broiler to high. Split the slider rolls and brush the cut sides with the melted butter; arrange cut-side up on a second baking sheet and broil until golden, 1-2 minutes, watching closely. Remove and set aside.
  8. Broil the marinara-and-mozzarella-topped chicken until the cheese is melted and browned in spots, 2-3 minutes, watching closely.
  9. Set a piece of chicken on each roll bottom, scatter with basil, and close with the roll tops.
  10. Serve the sliders warm, with extra marinara on the side if you like.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.