4 small skinless free-range chicken breasts
3 tbsp plain flour, seasoned
2 medium free-range eggs, lightly beaten
3 tbsp olive oil
4 tbsp fresh mayonnaise
2 tsp Dijon mustard
4 thick sourdough slices
2 large ripe tomatoes, sliced
1 little gem lettuce, leaves separated
Lemon wedges to serve
1. Place the chicken breasts between 2 pieces of cling film and, using a rolling pin, flatten until 1.5cm thick. Put the flour, eggs and semolina in 3 separate bowls. Coat each chicken piece in the seasoned flour, followed by the beaten egg, then the semolina.
2. In a large frying pan, heat the oil over a high heat. Fry the schnitzels – in batches if necessary – for 4-5 minutes, turning once, until golden and cooked through.
3. Meanwhile, mix the mayonnaise with the mustard and spread over the sourdough slices. Top with a few slices of tomato and lettuce leaves.
4. Cut the cooked schnitzels in half and arrange 2 on top of each sourdough slice. Finish with pecorino shavings and serve with lemon wedges on the side.