Ingredients
Method
1.To make herb mayonnaise: In a medium bowl, combine yolk, salt and mustard. Gradually add oils in a thin, steady stream, whisking constantly, until mixture thickens. Stir in vinegar, rind, juice, herbs and capers.
2.Using a meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap until 5mm thick; cut each piece in half.
3.In a shallow bowl, whisk flour, egg and milk; combine breadcrumbs and parmesan in another shallow bowl. Coat chicken pieces, one at a time in egg mixture, then breadcrumb mixture.
4.In a large frying pan, heat oil over medium heat; shallow-fry chicken, in batches, for about 2-3 minutes each side, or until cooked through. Drain on paper towel.
5.Sandwich lettuce, cheese, chicken and mayonnaise between roll halves. Serve.
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