Chicken is coated in a combination of toasted breadcrumbs and parmesan cheese, then grilled until crisp and served on toasted ciabatta with a garlicky mayo in this simple yet super effective recipe.
- 4 chicken breasts
- 3 slices white toast
- 25g grated parmesan cheese
- Pinch black pepper
- 1 egg
- 1 tsp. dried thyme
- 4 ciabatta buns
- 4 tbsp. mayo
- 1 garlic clove
Put the chicken breasts between two sheets of cling. Bash with a rolling pin until they are about 2cm thick.
Whisk egg and put into a bowl. Whiz toast until it forms fine breadcrumbs, then mix in the parmesan, black pepper and thyme. Dip chicken first into egg and then into breadcrumbs, pressing evenly to coat.
Grill under a hot grill on a baking sheet for around 10 minutes, turning once halfway through cooking, until the coating is crisp and the chicken tender.
Mince garlic clove. Combine mayo and garlic and season to taste.
Halve the ciabatta buns and toast. Spread with the mayo and top with the chicken to serve.