Ingredients:

  • 4 large boneless, skinless chicken breasts (approximately 1.5 lbs or 680 g)
  • 1 cup all-purpose flour (120 g)
  • 2 large eggs, beaten
  • 1 cup freshly grated Parmesan cheese (100 g)
  • 1 cup seasoned breadcrumbs (100 g)
  • Salt and pepper, to taste
  • ½ cup mayo (120 g)
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice (15 mL)
  • 4 ciabatta rolls
  • Fresh arugula or spinach (optional)
  • Sliced tomatoes (optional)

Instructions:

  1. Flatten chicken breasts to even thickness using a meat mallet. Season with salt and pepper.
  2. Place flour in the first shallow dish. Beat eggs in the second shallow dish. Mix Parmesan cheese and breadcrumbs in the third shallow dish.
  3. Coat chicken in flour, then dip in beaten eggs, and finally coat with Parmesan-breadcrumb mixture.
  4. Place coated chicken on a baking sheet and chill in the fridge for 30 minutes.
  5. In a bowl, whisk together mayo, minced garlic, lemon juice, salt, and pepper until smooth.
  6. Heat frying pan with oil over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through.
  7. Toast rolls until golden, either in a toaster or under the broiler.
  8. Spread garlic aioli on the bottom half of each roll. Add crispy chicken, top with arugula and sliced tomatoes, and crown with the top half of the roll.