Chicken Breast Sandwich

Ingredients

• 3 Stalks Parsley
• 2 stalks basil
• 1 stalk mint
• 1 Red Onion
• 3 tomatoes
• 6 leaves romaine lettuce
• 0.5 ripe Avocado
• 2 tbsp Lime juice
• 4 tbsp olive oil
• Salt
• black pepper (ground)
• 5 Tbsp breadcrumbs
• 1 tbsp freshly grated Parmesan
• 2 chicken breast fillets (pre‑cooked, about 250g each)
• 3 tbsp Flour
• 1 egg
• 4 ciabatta rolls
• 4 tbsp cream cheese

Instructions

1. 1.

   Rinse the herbs, shake dry, pluck the leaves, finely chop half and cut remaining leaves into thin strips. Peel and finely chop the onion. Wash tomatoes, quarter, core, and dice small. Wash lettuce leaves, spin dry, and slice into strips. Squeeze avocado flesh from shell and dice small. Mix with onion, tomatoes, herb strips, lime juice, and 2 tbsp oil; season with salt and pepper.

2. 2.

   Mix breadcrumbs with parmesan and chopped herbs. Rinse meat, pat dry, cut horizontally in half, season with salt and pepper. First coat in flour, then beaten egg, finally breadcrumb mixture. Fry chicken fillets in a hot pan with remaining oil until golden brown on all sides, about 5 minutes.

3. 3.

   Halve ciabatta rolls horizontally, toast if desired, spread cream cheese on the underside. Cover with lettuce strips and place one chicken fillet per roll. Spread tomato salsa over meat, top with roll lid, and serve sandwiches halved.