Inspired by the classic Chicken Parmesan, these tasty little sliders begin with perfectly toasted Pretzilla Mini Buns, topped with crispy fried chicken cutlets that are smothered in a zesty Arrabiata tomato sauce, melted provolone and mozzarella cheeses, and zesty fresh baby arugula.
Combine oil, red pepper flakes, onion, and garlic in a small saucepan over medium heat and cook gently 3-4 minutes or until onion begins to soften.
Add broth, Italian seasoning, sugar, and tomato puree and simmer 5-7 minutes, stirring occasionally. Set sauce aside and keep warm.
GARLIC ASIAGO BUTTER:
Combine soft butter and roasted garlic in a small bowl and mash together with a fork.
Add Asiago cheese and mix until thoroughly combined.
Cut 8 of the Pretzilla Mini Buns in half horizontally and spread scant tablespoon asiago butter on cut sides of each bun.
Arrange buns, butter side up, on a baking sheet; cover with plastic wrap and set aside.
Slice chicken into 8 thin cutlets of about 2 ounces each that will fit nicely on buns and set aside in refrigerator.
Cut remaining 2 Pretzilla Mini Buns into quarters and place in a food processor with dried oregano. Process until fine crumbs form and pour into a shallow dish.
Place flour in a shallow dish. Combine eggs with 2 tablespoons of water in a shallow dish and whisk until combined.
Pour ¼-inch depth of vegetable oil into a large sauté pan over medium-high heat and heat to 350°F.
Preheat broiler on high setting.
Season chicken with salt and pepper. Dredge chicken, one piece at a time, in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Fry chicken for about 2 minutes per side or until golden brown and crisp. Remove to a baking sheet and immediately top each with mozzarella and provolone.
While chicken is frying, place baking sheet of buns under broiler 1-2 minutes or until toasted golden brown.
Place 1 tablespoon sauce on bottom bun, top with chicken and place 1 tablespoon sauce on top of chicken. Top with arugula. Close sandwich and serve.
Sauce can be made ahead of time and kept in refrigerator up to 3 days. Bring to a simmer before using. Asiago butter can be made ahead of time and kept in refrigerator up to 3 days. Let stand at room temperature to soften before using.