Golden, crispy chicken coated in Parmesan and breadcrumbs, layered in a toasted ciabatta roll with a tangy lemon mayo, shredded lettuce and marinated courgette. A satisfying blend of crunch, savoury cheese, and Italian-inspired flavours, paired with Lipton Lemon Ice Tea. Perfect if you’re short on time and looking for a high protein, speedy recipe. Part of our Lipton Light Lunches collaboration with Lipton Ice Tea and celebrity Chef Martyn Odell (Lagom Chef).
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
courgette 1 (peeled)
dried oregano 2 tsp
chicken breast 4
egg 2 (whisked)
plain flour 2 tbsp
panko breadcrumbs 80 g
grated Parmesan 80 g
lemon 1 (zest & juice)
mayonnaise 6 tbsp
iceberg lettuce ¼ (shredded)
ciabatta roll 4
Lipton lemon ice tea 1320 ml
Method
Marinate the courgette
With a peeler (or a very sharp knife if you prefer) peel long thin strips of the courgette lengthways.
Pop the courgettesstrips into a bowl, drizzle with a generous glug of oliveoil, sprinkle over the dried oregano, season with salt and pepper, then with your fingers, massage all those lovely flavours into the courgette. Set aside to marinate while you cook the chicken.
Prep the chicken
Place each chicken breast between 2 sheets of greaseproof paper, then with a rolling pin lightly bash the chicken to flatten it, until it’s around ½ - 1 cm thick.
Set up your breadcrumbing station. You will need 3 bowls. Whisk the eggs into 1 bowl. Add the flour (along with a pinch of salt and pepper) to another bowl. Add the breadcrumbs and Parmesan to a third bowl (mix them together).
Dip each flattened chicken breast into the seasonedflour, shaking off any excess, then dip it into the beaten egg, followed by the Parmesanbreadcrumbs. Repeat until all the chicken is breadcrumbed.
Cook the chicken
Heat a dash of oliveoil (or a knob of butter if you prefer) in a large frying pan on a medium heat. Once hot, add the chicken and cook for 3 - 4 minutes on each side, until crispy and golden. As you've flattened the chicken it should cook quite quickly.
Leave the chicken to rest while you make the lemonmayo.
Make the lemon mayo & shred the lettuce
Zest and juice the lemon.
Add the mayo to a small bowl and mix with the lemon zest, then season to taste with the lemon juice (add a little bit to start then keep adding until it’s the right flavour and consistency for you).
Shred or thinly slice the lettuce.
Assemble your ciabatta
Toast the ciabatta until golden brown and slice in half.
Generously spread each half with the lemonmayo.
Top the bottom slice of the ciabatta with some shredded lettuce, then add the Parmesanchicken.
Drain the marinated courgette, squeezing them to remove any water. Add a layer of courgette on top of the chicken then pop on the top slice of the ciabatta. Repeat until all the ciabatta are assembled.
Serve up your Lipton Lemon Ice Tea & Plate Up
Crack open your chilled Lipton Lemon Ice Tea. Relax and enjoy your ciabatta with your Lipton - lemony perfection.
