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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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.