**Prepare the Chicken:** If your chicken breasts are very thick, you can gently pound them to an even thickness for quicker and more even cooking. In a shallow dish, whisk together the flour, salt, pepper, and dill. In another shallow dish, beat the egg. In a third shallow dish, place the panko breadcrumbs.

2. **Coat the Chicken:** Dip each chicken breast into the flour mixture, shaking off any excess. Then, dip it into the beaten egg, letting any excess drip off. Finally, press the chicken into the panko breadcrumbs, making sure it’s well coated all over.

3. **Make the Aioli:** While the chicken is getting ready, let’s whip up the aioli! In a small bowl, combine the mayonnaise, minced garlic (or garlic powder), lemon juice, and optional dill. Stir well until everything is nicely blended. Taste and add a tiny pinch of salt and pepper if you like. Cover and pop it in the fridge while you cook the chicken.

4. **Cook the Chicken:** Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering (but not smoking!), carefully place the coated chicken breasts into the skillet. Cook for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).

5. **Assemble Your Masterpiece:** Lightly toast your sandwich rolls if you like. Spread a generous amount of the homemade aioli on both halves of each roll. Place a piece of crispy chicken on the bottom half. Top with fresh lettuce leaves and sliced tomatoes, if using. Place the top half of the roll on, and there you have it!

This sandwich is truly special. The crunchy, flavorful chicken paired with that zesty, creamy aioli is a taste sensation. Enjoy every delicious bite! Let me know if you give it a try!