Olivia Culpo's Chicken Parm Air Fryer Sliders
One container boneless skinless chicken breast (usually 10-12 ounces or 2-3 cutlets) If too thick, put parchment paper over the chicken and beat with a meat mallet (or anything with a hard surface)
Salt + pepper
About 3 beaten eggs
2 cups seasoned breadcrumbs
1/4 cup grated Parmesan cheese (or however much you want, the limit of cheese does not exist)
6 slices of mozzarella cheese to put on top of chicken (or you can used shredded)
One 12 pack of connected dinner rolls split horizontally (NOT vertically). *don’t break them apart into individual rolls until everything is assembled!*
Rao’s Homemade Marinara Sauce (or Arrabbiata, if you’re looking for spice)
Olive oil cooking spray
Fresh basil to garnish
Preheat the air fryer 380°F
Salt and pepper each side of cutlets
Combine breadcrumbs and parmesan cheese in a bowl, set aside
Beat 3 eggs in another bowl, set aside
Spray air fryer basket with olive oil cooking spray.
Warm dinner rolls in the oven. *Don’t break them into individual rolls!
Coat chicken in egg mixture and then dredge in breadcrumbs
Place chicken in the basket and spray the top with oil. This is important so it gets the crunch!
Cook for 7-10 minutes depending on your air fryer, flipping halfway through
Top each chicken breast with mozzarella cheese and put back in air fryer for 2 minutes
Meanwhile, heat up the Rao's Homemade Marinara or Arrabbiata sauce on a stove top so it is warm
Cut dinner rolls horizontally so you can place the chicken on top of the whole bottom half of the connected rolls. *don’t cut vertically or into individual rolls*
Place chicken parm cutlet on one half of the bread sheet
Top with warmed Rao's Homemade sauce
Assemble the other half of the dinner rolls on top and cut into 12 individual sliders along the divot lines.