Mad Butcher's Butcher Est. 1971

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Chicken and Parmesan Sliders

INGREDIENTS

- Flour to dust
- 400g Chicken breasts
- sliced into 1cm thick pieces
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese
- grated
- 1 egg
- whisked with 2 Tbsp water
- 2 Tbsp oil
- 1/2 cup Aioli
- garlic
- 10 leaves Baby cos lettuce
- shredded
- 10 Buns
- slider or small rolls
Serves : 10
Cooking time:

METHOD

  1. Dust the chicken with flour and shake off the excess.
  2. Mix the crumbs and cheese in a bowl. Place the egg in a bowl and season with salt and pepper.
  3. Dip the chicken pieces in egg and coat in crumb mix.
  4. Place on a plate, separating layers with cling film to ensure they don’t stick together. Refrigerate until needed.
  5. Heat the oil in a pan to a medium heat and cook the chicken for 3 or 4 minutes each side until crispy and cooked through.
  6. Heat the rolls in the oven for a few minutes. Remove, slice open.
  7. Fill with a piece of chicken, salad leaves and a generous dollop of aioli. Enjoy while warm.

 

Recipe from www.eatwell.co.nz

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