Wash the chicken breast fillet using the juice of half a lemon.
Season both sides of the chicken with salt, smoked paprika, and black pepper.
Dredge the seasoned chicken in wheat flour, then dip it into the beaten egg, and finally coat it thoroughly with panko breadcrumbs.
Cook the breaded chicken in the air fryer at 180°C (350°F) for approximately 20 minutes.
To make the sauce, combine the plain yogurt, the juice of the remaining half lemon, mustard, and chopped green onions in a small bowl.
Add the shredded lettuce to the sauce mixture and toss until the lettuce is evenly coated.
Melt a slice of mozzarella cheese on top of the hot, cooked chicken.
Assemble the sandwich by placing the cheesy chicken on the bottom half of the bread roll, layering thinly sliced cucumbers over the chicken, and generously topping it with the creamy lettuce mixture before closing the bun.
Cook it hands-free.
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