- 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
Halve each chicken breast horizontally to create two thin pieces.
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.
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.
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.
To assemble, cut rolls horizontally in half. Spread cut sides with mayonnaise. Top with salad leaves, chicken, tomato and bacon. Replace tops.