Chicken and parmesan sliders
Makes 10
• 400g chicken breast, sliced in 1cm-thick pieces
• Flour, for dusting
• 1 cup bread crumbs
• 1 cup grated parmesan
• 1 egg, whisked with 2 Tbsp water
• Salt and freshly ground pepper
• 2 Tbsp oil
• ½ cup garlic aioli
• 10 baby cos leaves, shredded
• 10 slider buns or small rolls
1. Dust the chicken with flour and shake off the excess. Mix the crumbs and cheese in a bowl. Place the egg in a bowl and season with salt and pepper.
2. Dip the chicken pieces in egg and coat in crumb mix. Place on a plate, separating layers with cling film to ensure they don't stick together. Refrigerate until needed.
