Season the chicken with salt and pepper. Coat in flour, then egg, then panko breadcrumbs.
Heat a generous knob of butter with a splash of olive oil in a pan over a medium heat. Shallow fry the chicken until golden and crispy on both sides and cooked through.
Mix together the yoghurt, lemon zest, lemon juice, Dijon, chives, a drizzle of olive oil, grated parmesan, and season with salt and pepper.
Toss the lettuce and rocket through the dressing.
Plate the crispy chicken, season with a pinch of salt, top with the dressed salad, and finish with plenty of freshly grated parmesan.
