If you can find focaccia rolls (got them at Landers Superstore), the herbs in the bread will make these chicken fried steak sliders even more delectable. If not, well, just choose the best quality dinner rolls you can find. The sliders won’t smell as good but the combination of chicken fried steak with Japanese-style coleslaw will be just as wonderful.
Why sliders instead of full-sized sandwiches? Because these mini-sandwiches are meant to be served as finger food. The holidays are almost upon us and we’re bursting with ideas here at home.
- Cut each chicken thigh fillet into halves. Arrange side by side between two sheets of cling wrap. Pound with a kitchen mallet until less than half an inch thick. Sprinkle both sides of each piece of chicken with salt and pepper.
- Place the flour, milk and bread crumbs in three separate shallow bowls.
- Dredge each chicken piece in flour, dip in milk then coat with bread crumbs.
- Heat the olive oil and butter until hot.
- Fry the breaded chicken fillets until golden and crisp, about three minutes per side. Remove from the oil and rest on a rack.
- Make the coleslaw. Toss the shredded cabbage with just enough toasted sesame dressing to moisten.
- Split the dinner rolls in halves. Toast the cut sides, if you like (I didn't bother).
- Spread Japanese mayo on the bottom halves of the rolls then top with chicken fried steaks. Place a mound of coleslaw on top of the chicken. Sprinkle with seeds, if using. Cover with the upper halves of the rolls and serve the chicken fried steak sliders at once.
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