Ingredients:

Vegetable oil, to fry
2x pieces of Olga’s Fine Foods Chicken Schnitzels
1 medium focaccia
2 tbsp pesto
2 tomatoes, sliced
200g fresh mozzarella, sliced
200g rocket
Extra virgin olive oil, to taste

Method:

1. Heat vegetable oil in a pan over medium-high heat, then reduce to medium. Cook the chicken schnitzels for 3-4 minutes on each side until they turn golden and crisp. Remove them from the pan and transfer to a plate, sprinkle with sea salt, and let them cool slightly.
2. Meanwhile, using a serrated knife, carefully cut the focaccia in half lengthwise. Then, slice each half again into 2 evenly-sized rectangles, creating sandwich-sized pieces of bread.
3. Spread pesto evenly on both sides of each piece of bread. On one half of the sliced focaccia, layer the sliced tomatoes and mozzarella. Place the cooked chicken schnitzels on top of the mozzarella and tomato layers, followed by a handful of rocket. Drizzle a little extra virgin olive oil over the rocket, then cover with the remaining pieces of bread.