How to make the pub classic at home.
Ingredients
Method
1.
Trim excess fat from chicken. Cut horizontally through the side of each fillet to give two thinner pieces.
2.
One at a time, place each piece between two sheets baking paper. Using a rolling pin, gently pound to flatten slightly.
3.
Place chicken in a large bowl. Add combined oil and seasoning. Toss to coat.
4.
Heat a large, non-stick frying pan over a medium to high heat. Add chicken. Cook for about 3 minutes on each side, or until browned. Reduce heat to low. Cook, covered, for a further 3 to 4 minutes, or until chicken is cooked through. Remove.
5.
To serve, split rolls in half horizontally. Spread bases with aioli. Top with chicken, lettuce, tomato and onion. Replace tops.
6.
Serve with shoestring fries.
