I am a huge fan of fried chicken sandwiches and burgers, but didn’t like the idea of deep frying anything at home, so I decided to try something new! This is my recipe for my chicken parmesan burger with a spicy arrabiata sauce.
I was skeptical about this combination, but was pleasantly surprised at the result. The crunchy, herby chicken goes so well with the melty cheese and the spice from the arrabiata sauce! You could definitely eat the chicken and sauce separately with some pasta, but I highly recommend trying it out in burger form. It’s such an unexpected combination that just works.
The recipe for the sauce yields MUCH more sauce than you need for the burger, so you can use the rest to whip up some pasta! Give it a try and let me know what you think.
Chicken Parmesan Burger with Arrabiata Sauce
Ingredients
Chicken Parm
- 1 Chicken breast Butterflied
- 1 Egg
- 1/4 cup Flour
- 1/2 cup Panko
- 1 tsp Dried basil
- 1 tsp Dried parsley
- 1 tsp Dried oregano
- 1 tsp Garlic powder
- 1/4 tsp Truffle salt or garlic salt
- 1/4 cup Grated parmesan
- 2 tbsp Unsalted butter
- 2 tbsp Olive Oil
Arrabiata Sauce
- 28 oz Can whole San Marzano tomatoes
- 4 tsp Red chilli flakes
- 1 tbsp Olive oil
- 3 cloves Garlic Minced
- Salt To taste
Burger
- 2 slices Cheddar cheese or smoked cheddar cheese
- 2 Burger buns
- Mayonnaise
- Arugula
Instructions
- Preheat oven to 350 F
- Place split burger buns on a baking sheet and toast for five minutes. Remove from oven, wrap in tin foil and set aside.
Arrabiata Sauce
- Heat olive oil in a sauté over medium-high heat. Add red chilli flakes and sauté for 2 minutes, stirring occasionally.
- Add onions and sauté, stirring occasionally, for 4-5 minutes until they are translucent. Add garlic and sauté for 1-2 minutes until fragrant.
- Add in the tomatoes and stir to combine. Bring to a simmer.
- Crush tomatoes with wooden spoon until tomatoes are chunky, but not whole. Reduce heat to medium and allow sauce to simmer for 20-30 mins. Season with salt to taste.
Chicken Parmesan Burger
- Take chicken breast and butterfly to yield two pieces. Cover each piece with seran wrap and pound into thin cutlets.
- Season cutlets with a little salt and pepper.
- Put egg in small bowl and beat.
- Put panko in another bowl or shallow plate. Add oregano, parsley, basil, garlic powder, truffle salt, 1/4 cup parmesan to bowl and mix.
- Sprinkle flour on one side of the cutlets and spread with hands until lightly coated. Flip over and repeat.
- Dip each cutlet in egg, allowing excess to drip off. Then press both sides in panko mixture, pressing down to fully coat. Set cutlets aside.
- In a large pan, heat 2 tbsp butter and 2 tbsp olive oil over medium high heat.
- Fry cutlets 2-3 minutes on one side. Flip and top each cutlet with one slice of cheese. Cook for 2-3 more minutes. Remove from heat.
- Take your burger buns. Spread mayonnaise on top bun.
- Place fried chicken cutlet on bottom bun, top with about 2 tbsp arrabiata sauce and arugula. Top with the mayonnaise bun and serve!
