Ingredients

Method

1. 1

   Slice the chicken breasts horizontally to create thinner cutlets. Season both sides of the chicken cutlets with salt and pepper.

2. 2

   Prepare three separate bowls. In the first, place the flour. In the second, whisk the eggs. In the third, place the breadcrumbs.

3. 3

   Coat each chicken cutlet first in flour, then dip it in the egg wash, and finally press it firmly into the breadcrumbs until fully coated.

4. 4

   Heat the cooking oil in a large skillet over medium-high heat. Carefully place the breaded chicken cutlets into the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Remove and place on a wire rack to drain.

5. 5

   In a separate pan, heat olive oil over medium heat. Add the diced shallots and sauté until softened.

6. 6

   Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2-3 minutes, allowing it to caramelize.

7. 7

   Pour in the vodka to deglaze the pan, scraping up any bits from the bottom. Let it cook for a minute to reduce slightly.

8. 8

   Reduce the heat to low and pour in the heavy cream. Stir to combine. Add the red pepper flakes, Italian seasoning, oregano, and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

9. 9

   If making from scratch, shape your dough into knots. Place them on a baking sheet lined with parchment paper.

10. 10

    Bake the garlic knots at 375°F (190°C) for about 20 minutes, or until golden brown.

11. 11

    In a bowl, combine the chopped parsley, melted garlic butter, and grated Parmesan cheese. Mix well.

12. 12

    Once the garlic knots are baked, transfer them to the bowl with the garlic butter and toss to coat them evenly.

13. 13

    Slice the garlic knots in half. Spread a layer of vodka sauce on the bottom half of each knot.

14. 14

    Place a fried chicken cutlet on top of the sauce. You may need to trim the cutlets to fit the slider buns.

15. 15

    Spoon more vodka sauce over the chicken, followed by a sprinkle of grated Parmesan cheese.

16. 16

    Break open the burrata cheese and place a generous amount on top of the chicken. Spread pesto on the inside of the top half of the garlic knot.

17. 17

    Place the top bun on the slider. Brush the top of the bun with any remaining garlic butter from the bowl.

18. 18

    Serve the sliders immediately and enjoy.