Ingredients
- 2 x 250g chicken breasts
- 2 tblsps plain flour
- 1 tsp ground mild paprika
- 2 eggs, lightly beaten
- ⅓ cup dried packaged breadcrumbs
- 4 middle bacon rashers (220g), rind removed
- ¼ cup vegetable oil
- 4 white bread rolls
- ⅓ cup whole egg mayonnaise
- 30g mixed salad leaves
- 1 tomato, sliced
Method
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Halve each chicken breast horizontally to create two thin pieces.
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Toss chicken in combined flour and paprika and season with salt and pepper. Shake away excess. Dip pieces in egg mixture, then coat in breadcrumbs, pressing crumbs on firmly.
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Heat a large, non-stick frying pan over a medium to high heat. Cook bacon on both sides until crisp. Drain on absorbent kitchen paper. Cover to keep warm. Wipe pan clean.
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Heat oil in same pan over a medium to high heat. Add chicken in two batches. Cook for about 4 to 5 minutes on each side or until crisp and cooked through. Drain on absorbent kitchen paper.
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To assemble, cut rolls horizontally in half. Spread cut sides with mayonnaise. Top with salad leaves, chicken, tomato and bacon. Replace tops.
