Chicken Parma Sandwiches

Cook Time 30 minutes

Servings 4

Ingredients

4 Rosetta bread rolls or any soft round roll of your choice

2 chicken breasts, cut horizontally

3 tbsp plain flour

2 eggs, whisked with some water

1½ cups panko breadcrumbs

Vegetable oil, for deep frying

4 slices of double-smoked ham

1 x buffalo mozzarella ball, sliced

1 large handful of rocket leaves

Salt and pepper

Sauce

2 tbsp olive oil

2 garlic cloves, roughly chopped

¼ tsp chilli flakes

1 x 400g can crushed tomatoes

Method

To make the sauce, heat the oil in a saucepan over medium heat, add the garlic and chilli and cook until the garlic just starts to turn golden. Add the tomatoes and crush with the back of fork. Season with salt and pepper and bring to the boil. Turn the heat down to low and cook for 15 - 20 minutes until thick and rich.

Cover chicken with baking paper and with a meat mallet or a rolling pin, pound to tenderise and flatten. Place the flour in a shallow bowl. In another shallow bowl, lightly beat the eggs with a splash of water and a pinch of salt. In a third bowl, add the breadcrumbs. Lightly flour each piece of chicken, dip in the egg wash, drain slightly, then coat in the breadcrumbs.

Heat a large frying pan over medium-high heat and add a good splash of oil. Fry the crumbed chicken, in batches, for 2 - 3 minutes on each side until golden brown.

Preheat the grill element in the oven. Spoon on a heaped tablespoon of the sauce, then add the ham onto each piece of chicken. Arrange one or two slices of mozzarella on top. Grill for a few minutes until the cheese melts and is golden.

Cut the rolls in half and add the chicken parmas. Top with rocket leaves and sandwich together.