Crispy Fried Chicken Sandwiches

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1/2 cup all-purpose flour

1 large egg

2 tablespoons water

1 cup panko (Japanese bread crumbs) or coarse dry bread crumbs

Four 4-ounce chicken cutlets, pounded 1/4 inch thick

Salt and freshly ground pepper

Vegetable oil

4 teaspoons honey, warmed in the microwave, for drizzling

Eight 1/3-inch-thick slices ciabatta or other chewy country bread, lightly toasted

1/2 cup jarred artichoke tapenade, preferably with truffles

4 crisp romaine lettuce leaves

2 plum tomatoes, thinly sliced

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