Espresso and Lime

1 In the first shallow bowl, combine 1 cup of panko, 1/2 cup of parmesan, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder and a pinch of salt and black pepper
2 In a second shallow bowl, whisk 2 large eggs with 1 tablespoon of whole milk and season with salt and black pepper
3 In a third shallow bowl, add 1 cup of flour, season with salt and black pepper and set all three bowls aside
4 Thin slice the chicken breast into 4 portions
5 Season chicken with a pinch of garlic powder, onion powder, salt and black pepper
6 Place a large skillet over medium heat and add 3 tablespoons of olive oil and 3 tablespoons of butter to the skillet
7 One at a time, dust the chicken with flour, dip in the eggs and then coat with panko
8 Place the coated chicken in the skillet and cook without moving the chicken until the bottom is a deep golden brown
9 Flip the chicken and reduce the heat to medium low
10 Spoon a bit of marinara onto each chicken breast and top with shredded mozzarella or parmesan
11 Cover the skillet and continue to cook until the chicken is cooked through and the cheese is melted
12 Assemble sliders by adding marinara onto the base slider buns and placing one piece of chicken on each slider roll and topping with arugula