Preheat oven to 170C. Dry-roast cumin seeds (20 seconds). Crush in a mortar and pestle, transfer to a bowl, add breadcrumbs, parsley, chilli and garlic, season to taste, toss to combine.
Pound chicken pieces between 2 pieces of baking paper with a meat mallet to 5mm thick. Dip chicken in eggwash, dip in breadcrumb mixture, pressing to coat evenly, then repeat so chicken has two layers of breadcrumbs.
Heat half the oil in a frying pan over medium-high heat, add half the chicken and cook, turning occasionally, until golden and cooked through (2-2½ minutes each side). Drain on absorbent paper, wipe pan clean and repeat with remaining oil and chicken.
Meanwhile, for tomato, lime and avocado salsa, combine ingredients and season to taste.
Warm bread rolls in oven (2-4 minutes), halve, then spread one half with mayonnaise and top with lettuce, chicken, salsa, feta and jalapeño. Sandwich halves together and serve with lime wedges.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.