METHOD 

1. Put the seasoned flour onto a flat plate.

2. Beat the egg, milk and pinch of salt in a shallow dish.

3. Put the breadcrumbs and Parmesan in a separate dish. Season with salt and pepper. 

4. Cut each chicken fillet in half so that is almost open like a butterfly, the cut all the way through – you want 2 even-sized thin pieces of chicken for each breast.

5. Dust with seasoned flour, dip into egg and the breadcrumbs. Repeat dipping into egg and then breadcrumbs again for extra special coating. Make sure you press down firmly to generously coat each fillet.

6. Place in fridge to rest if possible for 20-30 minutes.

7. Heat a large non-stick pan over medium high heat and add oil and then butter.  

8. Once sizzling add the chicken and cook for 2-3 minutes each side till golden brown.

9. Set aside.

10. Clean the non-stick pan and pop the sourdough, butter face down in the pan and brown until golden.

11. Places the slices of Swiss cheese onto the bread and then grill it till it’s melted.

12. Placed cooked chicken and pickles into the melted cheese.

13. Slice in half and serve.

14. Serve with additional pickles.  The pickles completely balance the rich chicken and cheese! 

FOR BEST RESULTS - Parmesan Chicken 

• Crush half of the panko crumbs with your fingers to achieve a finer consistency of crumb

• You can pound down slightly with a meat cleaver to get even thickness for cooking 

• Make sure you press down firmly to generously coat each fillet.

• Dust with seasoned flour, dip into egg and the breadcrumbs. Repeat dipping into egg and then breadcrumbs again for an extra special coating.

• Place in fridge to rest if possible for 20-30 minutes.