Ingredients

The following ingredients have 4 Servings
  • 1 Cup Panko Bread Crumbs
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  • 1 large boneless skinless chicken breast (cut into cutlets)
  • 2 Tablespoons vegetable oil
  • Slider buns

Instruction

  • In a bowl, combine Panko Bread Crumbs, chili powder, cumin cayenne, salt and pepper. Stir to blend.
  • Cut the chicken breast in half horizontally, to make cutlets. Then cut those pieces in half. Trim just a bit so they'll fit the slider bun. With a meat mallet, pound to flatten just a little more.
  • In another bowl, combine the mayonnaise, diced Poblano peppers, the chopped onion and white wine vinegar. Mix well to blend.
  • Coat each chicken breast well with the Panko Bread crumb mixture.
  • Heat a non-stick skillet over medium high heat. Add oil. When hot turn down heat to medium and add chicken cutlets. Brown on each side for about 3 minutes per side. 
  • Remove pan from heat and place a lid on the skillet. Just let those chicken slider steam for about a minute before removing and placing on the bun.
  • Slather with the Jalapeno Aioli and serve.