Crispy Parmesan Chicken Sandwich with Garlic Aioli

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
• 1/2 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. 1

   Flatten chicken breasts to even thickness using a meat mallet. Season with salt and pepper.

2. 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. 3

   Coat chicken in flour, then dip in beaten eggs, and finally coat with Parmesan-breadcrumb mixture.

4. 4

   Place coated chicken on a baking sheet and chill in the fridge for 30 minutes.

5. 5

   In a bowl, whisk together mayo, minced garlic, lemon juice, salt, and pepper until smooth.

6. 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. 7

   Toast rolls until golden, either in a toaster or under the broiler.

8. 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.