4 large boneless, skin-off chicken thighs
2 large eggs, size 7
½ cup freshly grated parmesan
1 teaspoon Dijon mustard
2 cloves garlic, crushed
sea salt and ground pepper
½ cup plain flour
olive oil and butter for cooking
½ cup purchased thick tomato pasta sauce
fresh basil leaves
150 grams provolone or mozzarella cheese, sliced
parmesan for grating
4 burger buns, halved, toasted and buttered
mayonnaise and rocket leaves
Preheat the grill.
Halve the chicken thighs and flatten out so they are the same thickness all the way through.
Whisk the eggs, parmesan, mustard and garlic together in a shallow bowl and season with salt and pepper. Heat a little oil and butter in a sauté pan.
Coat the chicken in flour, then in the egg mixture, letting the excess drip off. Place in the pan and cook for 4 minutes on each side or until golden and fully cooked. Place on kitchen towels to drain.
Transfer to a baking sheet and top with a spoonful of the tomato pasta sauce, a couple of basil leaves and then with provolone or mozzarella. Add a good grating of parmesan and a grind of pepper then place under the grill until the cheese is melted and bubbling.
To assemble: Spread the cut sides of the buns with mayonnaise then layer up the bun bases with the rocket and chicken and add the bun tops.