Chicken and parmesan sliders

Babiche Martens

Ingredients

1 to dust	Flour
400 g	Chicken breasts, sliced into 1cm thick pieces (Main)
1 cup	Breadcrumbs
1 cup	Parmesan cheese, grated
1	Egg, whisked with 2 Tbsp water
2 Tbsp	Oil
½ cup	Aioli, garlic
10 leaves	Baby cos lettuce, shredded
10	Buns, slider or small rolls (Main)

Directions

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.