This is a favourite around my household, for everyone, no matter if it’s for a quick bite to eat or for dinner along with homemade chips and salad.
- 30g (1¼oz) Parmesan, ready grated
- 30g (1¼oz) breadcrumbs
- 2 chicken breasts, skinless
- 1 egg, beaten
- small handful basil
- small handful parsley
- 2 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 crusty bread rolls, halved
- 1 garlic clove, halved
- 1 tomato, sliced
Preheat the grill on the highest setting. Mix together the Parmesan and breadcrumbs on a plate. Beat the chicken breasts with a rolling pin until roughly ½cm (¼in) thick. Heat the oil in a frying pan over a high heat.
Dip the chicken in the beaten egg, followed by the Parmesan mix, making sure to coat both sides. Place the chicken in the hot frying pan and fry for 3-4 minutes, each side, to cook thoroughly.
Top tips: Be sure chicken is completely cooked by slicing in to the thickest part and checking that there is no longer any pink showing.
Meanwhile, roughly chop the basil and parsley and add to a bowl with the mayonnaise and lemon juice. Use a hand blender to blitz everything together and set aside.
Toast the bread rolls under the hot grill until golden, then remove and rub the toasted sides with the garlic.
Place the cooked chicken on the toasted bun base, top with the sliced tomato, a spoonful of mayonnaise, a few rocket leaves and the other half of the bun.