• 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 • 10slider 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.
