Chicken and Serrano Parmigiana Style Sandwich

Pop onto a board, then give the chicken a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to the (now empty) baking tray and bake on the top shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

While the chicken fries, in a small bowl, mix together the marinara and sugar (see pantry for amount).

Drain the mozzarella and slice 1cm slices widthways (1 per person). Set aside. Chop the remaining mozzarella into 1cm chunks. Halve the baby plum tomatoes.

Once the chicken is cooked, remove from the oven, spread over the marinara sauce and top with a mozzarella slice. Add the Serrano ham alongside the chicken.

Return the tray to the oven and bake until the cheese has melted and the Serrano is golden, 5-7 mins.  

Meanwhile, in a salad bowl, combine the baby plum tomatoes, balsamic glaze and remaining mozzarella. Season with salt and pepper. Set aside until ready to serve. 

Halve the ciabatta. Pop into the oven until warmed through, 2-3 mins.

Once the chips are cooked, sprinkle over the truffle zest and toss to coat.