Ingredients
2 large chicken breast fillets
about 600g
1 cup plain flour
use Gluten-free if needed
2 eggs
lightly beaten
1 cup cornflake crumbs
3 bacon
rind removed
4 slices cheddar cheese
2 small tomatoes
thickly sliced
1 cup shredded iceberg lettuce
4 tbsp mayonnaise
4 bread rolls
use Gluten-free if needed
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 baking paper
- 1 bowl
- 1 baking tray
- 1 non-stick frypan
- 1 oven
Instructions
- Slice chicken breasts in half lengthways, then cut each piece in two. Put the flour on a large square of baking paper, the eggs in a small bowl and the cornflake crumbs on another square of baking paper.
- Coat the chicken pieces in flour, dust off, dip in egg wash and then coat in cornflake crumbs. Place the coated chicken pieces onto a baking tray lined with baking paper.
- Refrigerate for 30 minutes.
- Heat a non-stick frypan over medium-high heat. Cook bacon until crisp and brown, about 5 minutes. Keep warm in oven.
- Preheat oven to 180°C and bake the chicken for 15-20 minutes until cooked through.
- Slice bread rolls, spread each with mayo, top with lettuce, tomatoes, cheese and bacon. Place one or two chicken pieces on the rest of the filling and lastly the roll top.
- Serve immediately.
Notes
Tip
Omit the bacon to speed up preparation.
Variation
To make these gluten-free, use cornflour and gluten-free cornflake crumbs to coat the chicken and gluten-free bread instead of the roll.
Variation
Make your own secret herbs and spices by adding your favourites to the cornflake crumbs. Try parmesan cheese, lemon rind, parsley, sage, oregano, cumin, chilli powder or paprika.
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