Season the chicken

• Pat the chicken cutlets dry and season generously with the cajun seasoning on both sides.

Set up the breading station

• Place the flour in one bowl, the beaten eggs in a second and the panko breadcrumbs in a third.
• Coat each cutlet in flour, then egg, then press firmly into the panko.

Fry the chicken

• Heat the oil in a frying pan to about 175 °C.
• Fry the breaded cutlets until deep golden and cooked through, turning once.
• Drain on a cooling rack.

Toast the buns

• Toast the split brioche buns cut-side down in a dry pan until golden.

Assemble the sandwiches

• Spread mayonnaise on the bun halves.
• Layer lettuce, tomato, the crispy chicken and pickles, then close the buns.