Step 1

Cut each chicken breast lengthways into 6 slices. Place 1 piece of chicken between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to flatten. Repeat with remaining chicken. Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Season each with salt and pepper. Add parmesan to breadcrumbs and toss to coat.

Step 2

Dip each piece of chicken in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture to coat.

Step 3

Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining chicken.

Step 4

Combine the mayonnaise, lemon rind and capers. Spread over the bread bases. Top with chicken, rocket and remaining bread.