Chicken Parmsesan, pickled cucumber, tomato and chilli aioli

This serious bit of sarny is my attempt to reconstruct Gail's Bakery's finest. So if you haven't got time to whip this up, head down to your local kitchen and get involved. 

INGREDIENTS

Serves 2

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Chicken parmesan

2 skinless chicken breasts

Plain flour, for dusting

40g fresh white breadcrumbs

25g finely grated Parmesan cheese

1 free-range egg, beaten

Olive oil

Knob of butter

Chilli aioli

6 tbsp mayonnaise

2 tsp lemon juice

1 garlic clove, crushed

1/4 tsp cayenne pepper

Pickled cucumber

1 cucumber, finely sliced
1 tsp sea salt
2 tsp white wine vinegar
2 tsp caster sugar

And the rest

1 plum tomato, sliced

4 Little Gem lettuce leaves

2 brioche buns

For the chicken Parmesan (BBC / Gary Rhodes recipe)

Place the chicken breasts between cling film sheets and lightly bat, until about 5mm to 1cm thick. Season with salt and freshly ground black pepper. Dust in flour to coat thoroughly, tapping away any excess.

Mix together the breadcrumbs and parmesan.

Dip the flattened chicken breasts (escalopes) in the beaten egg, followed by the Parmesan breadcrumbs.

Heat some olive oil with the butter in a large frying pan. Once sizzling, add the crumbed escalopes and cook for three to four minutes on each side until crispy and golden.

For the chilli aioli

Simply combine all of the ingredients in a bowl and whisk together. Feel free to add more cayenne to your own personal taste.

For the pickled cucumber (Waitrose recipe)

Toss the cucumbers with the salt and tip into a colander. Cover with a saucer and place a weight, such as a tin of beans, on top. Set aside for 20 minutes.

Remove the plate and squeeze the cucumber gently between your hands to get rid of any excess water, then pat dry with kitchen paper. Toss with the vinegar and sugar.

Putting it all together

Slice open the brioche buns and spread about 1 tablespoon of the chilli aioli on the bottom halves.

Stack the rest of the ingredients, starting with the chicken Parmesan, followed by the lettuce leaves, then 3–4 slices of cucumber and finally the tomato.

Close up with the top half of brioche and tuck in.