Lemon Herb Pan-Fried Chicken Sandwich

1.Prepare the Aioli: In a small bowl, combine the mayonnaise, minced garlic, lemon zest, and chopped parsley. Stir well until fully incorporated. Set aside.

2.Prepare the Chicken Dredge: On a shallow plate, whisk together the flour, salt, black pepper, oregano, and thyme.

3.On a second shallow plate, lightly beat the egg.

4.Dredge the chicken cutlets first in the flour mixture, shaking off excess, then dip them into the beaten egg, allowing excess to drip off.

5.Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and sizzling.

6.Carefully place the dredged chicken cutlets into the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary). Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C).

7.During the last minute of cooking, squeeze the juice from the half lemon evenly over the chicken cutlets in the pan.

8.Remove the chicken from the skillet. If using cheese, place a slice on each hot cutlet immediately to melt slightly.

9.Lightly toast the cut sides of the ciabatta rolls in the same skillet for 1-2 minutes until lightly golden.

10.Assemble the sandwiches: Spread a generous layer of the lemon herb aioli on both halves of each roll. Layer with lettuce, a lemon herb chicken cutlet, and sliced tomato. Serve immediately.