for 4 people

Pizza rolls

1	pizza dough, rolled into a rectangle (approx. 25 x 38 cm)
150 g	mozzarella, torn into pieces

Mayonnaise

80 g	mayonnaise
1	organic lemon, grated zest and 2 tbsp of juice
½ bunch	chives, finely chopped
2	garlic cloves, squeezed
¼ tsp	salt
a little	pepper

Chicken

2 tbsp	white flour
6 tbsp	breadcrumbs
1	egg, beaten
4	chicken carbonnade (approx. 60 g each)
¼ tsp	salt

To fry

clarified butter for frying

Pizza sandwich

20 g	Parmesan, finely sliced
2 tbsp	Chili crunch
50 g	rocket

How it's done

Pizza rolls

Cut the dough into 4 equal rectangles. Place the mozzarella in the centre of the pieces of dough, fold them in the middle and shape into square rolls. Press the edges down gently, place on a baking tray lined with baking paper.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, allow to cool slightly, leave to cool completely on a rack.

Mayonnaise

Place the mayonnaise in a bowl along with all the other ingredients up to and including the pepper, mix well.

Chicken

Empty the flour and breadcrumbs into two separate shallow dishes. Place the egg in a deep dish, salt the chicken, toss it in the flour one piece at a time, shake off any excess, dip the chicken in the egg and then in the breadcrumbs, press firmly on the crumb coating.

To fry

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the chicken in batches over a medium heat for approx. 2 mins. on each side until golden. Remove, drain on kitchen paper.

Pizza sandwich

Open out the pizza rolls. Place the chicken inside, add the parmesan, chilli crunch and rocket with a little mayonnaise, close the rolls again, serve.

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