Provolone Crisper Recipe

Prepare the Marinara Sauce

In a saucepan over medium heat, add olive oil and minced garlic. Sauté until the garlic is fragrant, about 1-2 minutes.

Add the crushed tomatoes, dried oregano, salt, and black pepper. Stir well and let simmer for 15 minutes, stirring occasionally.

Prepare the Chicken Tenders

In three separate bowls, prepare your dredging stations: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.

Dip each chicken tender first into the flour, then the egg, and finally coat with breadcrumbs.

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken tenders and fry until golden brown and cooked through, about 5-7 minutes per side. Remove and drain on paper towels.

Assemble the Provolone Crisper

Toast the brioche buns lightly on a skillet or toaster.

On the bottom half of each bun, layer a slice of provolone cheese, followed by crispy chicken tenders, and a generous spoonful of the marinara sauce.

Top with the other half of the bun, and serve immediately.