Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    8 sliders 55-60 minutes
    Cook Time
    10-12 minutes
    Crispy Chicken Sliders with Wasabi Slaw
    Print Recipe
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      8 sliders 55-60 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Wasabi Slaw
      Chicken Cutlets
      Servings: sliders
      Instructions
      Wasabi Slaw
      1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
      2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
      Chicken Cutlets
      1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
      2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
      3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
      4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
      5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
      6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.

      White Cheddar and Herb Omelet

      White Cheddar and Herb Omelet
      Print Recipe
      A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
        Servings Prep Time
        1 person 5 minutes
        Cook Time
        5 minutes
        Servings Prep Time
        1 person 5 minutes
        Cook Time
        5 minutes
        White Cheddar and Herb Omelet
        Print Recipe
        A classic omelet with white cheddar and fresh herbs. Tender, creamy and delicious.
          Servings Prep Time
          1 person 5 minutes
          Cook Time
          5 minutes
          Servings Prep Time
          1 person 5 minutes
          Cook Time
          5 minutes
          Ingredients
          Servings: person
          Instructions
          1. In a small bowl whisk eggs together with a fork. Mix only until well combined without incorporating too much extra air. Mix in white pepper and parsley to combine.
          2. Heat butter in an 8-9" omelet pan or non stick frying pan over medium heat until starting to bubble. Add egg mixture to the pan all at once. Stir with a heat proof rubber spatula, pulling the egg away from the sides and toward the center. Keep eggs moving until starting to set, level out with the spatula and sprinkle cheese on top. At this point check your heat and lower if necessary. Keep pan on heat for about 30 seconds longer to set the eggs and melt the cheese. Remove from heat and loosen omelet from the pan with the rubber spatula.
          3. While tilting the handle side of the pan upward, slide the omelet down the pan towards the bottom end and at the same time roll the top 1/3 edge of the omelet toward the center. Next, fold the bottom 1/3 of the omelet toward the center, creating an elongated shape. Roll omelet off the lower edge of the pan onto a plate. Sprinkle with fresh chives and serve immediately.
          Recipe Notes

          Keeping the eggs moving in the pan until almost set helps ensure no colour forms on the omelet.

          Recipe Source: Compelled To Cook