|Day Part||Dinner, Late Night, Snack|
|Menu Part||Appetizer/Small Plate|
Almonds bring their versatility, flavor, texture and healthful image to limited-time offerings, salads and Bar Menu items at Bon Vie, a concept of the Bravo Brio Restaurant Group, in Columbus, Ohio. “Breading trout or tilapia or chicken scaloppini with almonds gives a really beautiful nuttiness and an incredibly cool texture,” says Matt Harding, corporate executive chef.
Chicken breast, as needed
Crumb components, as needed: almonds, slivered, chopped in 1/2-inch pieces and roughly crushed, mixed with panko bread crumbs in a 1:3 ratio
All-purpose flour for breading, as needed
Egg wash for breading, as needed
Pinch salt and pepper mix
2 each slider buns
Melted butter, as needed for dressing buns
1 tsp. honey mustard, divided
4 slices pickle, 1/4-inch thick
1 slice American cheese, cut in half
Pomme frites, as needed
For the chicken
- Cut two, 2-oz. scaloppini from chicken breast. Pound to 1/4-inch thickness.
For the almond bread crumbs
- Mix 1 part slivered, crushed almonds to 3 parts panko bread crumbs. Season with a pinch of salt and pepper.
Breading the chicken
- Dredge chicken scaloppini in flour. Dip in egg wash. Coat in almond bread crumbs.
Cooking the chicken and assembling the sliders
- Fry breaded chicken scaloppini in 300 F fryer until golden brown. Season with salt and pepper.
- Brush buns with melted butter and place on griddle.
- Spread each bottom bun with 1/2 tsp. honey mustard and top with 2 pickles.
- Place each chicken scaloppini on a sizzle pan and top with a half slice of cheese. Place pan under broiler to melt cheese.
- Place a chicken scaloppini on each bun bottom and top with bun top.
- Plate on small round plate with pommes frites. Garnish with ramekin of ketchup.