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Preheat the oven to gas 6, 200°C, fan 180°C.
Put the flour and egg in separate bowls.
Mix the breadcrumbs, black pepper and 45g Parmesan in another bowl.
Line a baking sheet with nonstick baking paper.
Dip the prawns into the flour, followed by the egg and then the breadcrumbs, making sure they are fully coated.
Transfer to the baking sheet and bake for 20 mins or until crisp and golden.
Meanwhile, place the pancetta rashers in a single layer on another lined baking sheet; bake for 15 mins until crisp and golden.
Meanwhile, prepare the salad. Blitz the dressing ingredients in a food processor with the remaining Parmesan; set aside.
Divide the rocket and chicory between 6 plates.
Top with the pancetta and prawns and drizzle over the sauce to serve.