Recipe: Chicken and parmesan sliders

Parmesan chicken sliders. Photo / Babiche Martens.

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.

3. 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.

4. Heat the rolls in the oven for a few minutes. Remove, slice open. Fill with a piece of chicken, salad leaves and a generous dollop of aioli. Enjoy while warm.

- VIVA