2 skinless chicken breast fillets, halved horizontally
2 tablespoons plain flour
1 egg, beaten
125 g (4 oz) fresh ciabatta breadcrumbs
75 g (3 oz) freshly grated Parmesan cheese
3 tablespoons sunflower oil
4 small baguettes, cut in half lengthways
4 tablespoons mayonnaise
4 small handfuls mixed salad leaves
salt and pepper
Place the chicken halves between 2 pieces of clingfilm and beat with a rolling pin to flatten slightly. Put the flour on a plate and the egg in a dish. On a separate plate mix together the breadcrumbs and Parmesan and season with salt and pepper.
Lightly coat each piece of chicken in flour, shaking off any excess, dip into the beaten egg and coat in the breadcrumb mixture, pressing them on firmly.
Heat the oil in a large frying pan, add the chicken and cook for about 5 minutes, turning once, until golden, crisp and cooked through.
Fill the baguette pieces with mayonnaise, salad leaves and the hot chicken.