Chicken Milanese Sliders Recipes

CHICKEN MILANESE

Steps:

• Place 1 chicken breast between 2 sheets of wax paper. Pound with a meat mallet, rolling pin or heavy skillet until 1/4 inch thick. The thinner and more even, the better. Repeat with the remaining chicken.
• Place the flour, eggs and breadcrumbs in separate shallow baking dishes and season each with salt and pepper.
• Season the chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off the excess. Next, dip into the egg wash and let any excess drip off. Finally, dredge in the breadcrumbs, pressing to help the crumbs adhere evenly on both sides. Transfer the breaded chicken to a wire rack set over a rimmed baking sheet. This step can be done up to 30 minutes in advance.
• Heat 2 inches of the canola oil in a large high-sided saute pan over medium heat until the oil begins to shimmer. Cook 1 or 2 cutlets at a time in a single layer until golden brown on each side, about 3 minutes per side. Transfer the cutlets to another wire rack set over a rimmed baking sheet and immediately sprinkle with salt. Let the cutlets rest a few minutes while you make the salad.
• Whisk together the lemon juice with some salt and pepper in a medium bowl. Slowly whisk in the 1/4 cup olive oil until the dressing is emulsified. Stir in the onion and let sit a few seconds. Taste and add more olive oil, if needed. Add the arugula and Parmesan and toss to coat; season with salt and pepper.
• Place each cutlet on a plate and top with a large amount of salad. Serve lemon wedges on the side.

CHICKEN MILANESE

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish.
• Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken.
• Serve with lemon wedges.

CHICKEN MILANESE

Steps:

• Place your palm flat against the top of each chicken breast and carefully slice each piece in half horizontally; you'll be left with 4 thinner chicken breast pieces. Place each chicken cutlet between 2 sheets of waxed paper and use the smooth side of a mallet (or a rolling pin) to pound them until they're very thin. If you think they're thin enough -- pound 'em a few more times! The thinner the better.
• In a dish, whisk together the milk and eggs. Place the flour in another dish and mix in some salt and pepper. Place the breadcrumbs in a third dish. Set the 3 dishes aside for a sec.
• Salt and pepper both sides of the chicken pieces, then dredge them 1 at a time in the flour, then quickly dunk both sides in the egg mixture and then coat both sides in the breadcrumbs. Lay each piece on a plate until you're ready to cook them.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-low heat. When it's melted and hot, add 2 pieces of the breaded chicken and cook, flipping once, until the breading is golden brown and the chicken is cooked, 2 to 3 minutes per side; transfer the chicken to a clean plate. Add the other tablespoon of butter and oil to the skillet and cook the other 2 pieces of chicken.
• To serve, place 1 piece of cooked chicken on each plate. Top generously with arugula. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle on some Parmesan shavings. Serve with a lemon wedge on the side.

WAFFLE CHICKEN SLIDERS WITH MAPLE BUTTER

Steps:

• Whisk together the buttermilk, hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
• Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
• Preheat the oven to 250 degrees F.
• Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray. Make the waffle batter according to the package directions, and then cook the waffles to desired doneness. Transfer to the oven to keep warm while frying the chicken.
• Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine.
• Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl. Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat. Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes.
• Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch. Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
• To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles and maple butter. Serve immediately with your favorite hot sauce on the side.