Chicken fillet roll

Instructions

1. Lightly flatten the chicken fillets between two sheets of cling film with a rolling pin so they are an even thickness.
2. Season them with salt, pepper and smoked paprika.
3. Dip each fillet first in the flour, then in the beaten egg and finally in the breadcrumbs.
4. Heat the oil in a deep frying pan to 170 °C and fry the fillets for 4 to 5 minutes per side, until nicely golden.
5. Drain them on kitchen paper and check they are cooked through, at 74 °C on a thermometer.
6. Cut the rolls in half and spread mayonnaise and ketchup on the base.
7. Lay a lettuce leaf, a tomato slice, some onion and the still-warm chicken fillet on top.
8. Close the sandwich and serve straight away, with chips if you like.