Time: 45 min.
Complexity: easily
Servings: 6

Neutral-tasting and versatile chicken breast can be used to make a delicious chicken Milanese. Don't let the name fool you. The meat is very simple and quick to prepare. Fillet slices are dredged in flour, then dipped in an egg mixture, rolled in a mixture of breadcrumbs, grated cheese, and aromatic herbs, and pan-fried. The chicken turns out very juicy, covered with a delicious, crispy cheese crust.

This makes it perfect for sandwiches. Toast miniature slider sandwich buns, cut in half, in a frying pan, spread with salsa verde—a green sauce made with gherkins, capers, and olives—and top with chicken Milanese, a slice of fresh tomato, and arugula. Pierce the sliders with a skewer and serve as an appetizer at a house party.

Ingredients:

Sliders

• 1 boneless, skinless chicken breast (about 200 g)
• 2 large eggs
• 1 cup flour
• 1 cup panko breadcrumbs, finely crumbled
• 1 tbsp. l. grated parmesan
• 1.5 tsp. grated pecorino cheese
• 1.5 tsp chopped fresh oregano
• 0.5 tsp chopped fresh sage
• 1/4 teaspoon chopped fresh thyme
• 0.5 tsp red pepper flakes
• 0.5 cup vegetable oil, for frying
• 6 slider buns, toasted
• Sliced ​​tomatoes, plums, and arugula, for sandwich assembly

Salsa Verde

• Half a bunch of parsley, large stems cut off
• 1/4 cup pitted green olives
• 4 cocktail onions, drained
• 1.5 tsp pickled capers, drained
• 3 gherkins, patted dry
• 1 anchovy fillet, rinsed
• 2 tbsp. l. olive oil
• 1 tbsp mayonnaise
• 0.5 tsp Dijon mustard

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, panko breadcrumbs, Parmesan cheese, Pecorino Romano cheese, capers, Anchovies, olive, salsa sauce, oregano, red pepper flakes, sage, thyme

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Preparation:

Step 1
• Make salsa verdePlace the parsley, olives, onions, capers, gherkins, and anchovies in a blender. Add the olive oil, mayonnaise, mustard, and a splash of water; blend until smooth (don't overmix or the parsley will brown).
Step 2
• Prepare breaded chickenCut the chicken breast into thirds from the sides to create three equally thin cutlets. Stack the pieces and cut them in half crosswise to make six pieces. Season with salt and pepper.
  
  In a shallow bowl, lightly beat the eggs, season with salt and pepper. Place the flour in another shallow bowl, season with salt and pepper, and combine in a third shallow bowl. panko breadcrumbs, Parmesan, pecorino, oregano, sage, thyme, red pepper flakes, and 1/4 teaspoon salt. Dredge the seasoned chicken in flour, then dip in the egg mixture and then in the breadcrumb mixture, pressing firmly to adhere.
Step 3
• Heat a 12-inch nonstick skillet over medium-low heat. While hot, add vegetable oil to coat evenly. Add the chicken and cook until golden brown, about 3 minutes per side. Then transfer to paper towels to drain. Sprinkle with salt.
Step 4
• Brush both halves of the toasted potatoes with salsa verde. sliders, place chicken, tomato and arugula on the bottom half and cover with the other half of the bun.

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