Put the flour and all the other ingredients up to and including the salt in a measuring jug, blend together. Cover and leave to stand for approx. 10 mins. Beat the egg whites with the salt until stiff, carefully fold into the batter.
Heat the clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins. each, remove from the pan, season and keep warm.
To prepare the shredded pancake
Heat the clarified butter in the same pan. Add the batter and cook on a medium heat for approx. 10 mins. Place the meat on top. Mix the rocket with the oil and vinegar, spread on top of the shredded pancake.