Butterfly the chicken breasts, cutting all the way through to make two thin pieces. Cover with cling film and pound to an even thickness. Season with salt and pepper on both sides.

Place the flour, eggs and breadcrumbs in 3 separate bowls. Season the flour with salt and pepper and mix to incorporate, then season the eggs with salt and pepper and beat to incorporate.

Dredge 1 piece of chicken in the seasoned flour, turning to coat. Shake off any excess then dip it in the egg, again turning to coat. Let the excess drip back into the bowl then dredge the chicken in the breadcrumbs.

Cook the chicken, turning once, until cooked through and golden and crispy on both sides, 2 to 3 minutes per side. Transfer to a wire rack to cool.

In a clean pan with a little oil fry the parma ham until crisp on both sides then transfer to a plate.

Halve the ciabatta rolls, spread with butter, add a generous drizzle of olive oil to them. Slice the tomatoes. Place the mayo in a bowl, and add a generous amount of black pepper and 1 crushed garlic clove. mix to combine.

To assemble, spread a quarter of the mayo on both sides of one sandwich and top with a quarter of the rocket. Add a quarter of the tomatoes then top with 1 chicken fillet and 2 slices of parma ham. Finish with the top of the ciabatta. Repeat with the remaining ciabattas then tuck in and enjoy!