Chicken parm burgers
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 75g panko breadcrumbs
- 30g parmesan or grana padanograted
- 1 eggbeaten
- 2 tbsp plain flourwell seasoned
- 2 skinless chicken breastlarge
- a good splash olive oil
- 4 tbsp tomato and chilli pasta sauce
- a few leaves basil
- 1 ball mozzarellasliced
- 4 ciabatta bunstoasted
- 2 tbsp mayonnaisemixed with ½ garlic clove, crushed
- 50g rocket
Nutrition: per serving
- kcal699
- fat28.1g
- saturates8g
- carbs67g
- sugars4.4g
- fibre4.5g
- protein42.2g
- salt1.8g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Mix the breadcrumbs and grated parmesan, and season. Put the egg and flour into separate bowls.
step 2
Butterfly the chicken breasts, cutting all the way through so you have 4 pieces. Cut each piece in two again so you have 8 pieces in total.
step 3
Put the thicker pieces between sheets of baking paper and bash with a rolling pin until a similar thickness to the thin pieces. Dust in the flour, dip in the beaten egg, then coat in the parmesan breadcrumbs.
step 4
Heat the oil in a non-stick pan. Cook the chicken pieces for 3-4 minutes on each side until crisp and golden.
step 5
Lift the chicken onto a baking sheet. Spoon over the tomato sauce, add some basil, then top with the mozzarella and more parmesan. Bake for 10 minutes, until the cheese is melted and bubbling.
step 6
Spread the toasted bun bases with the garlic mayo then add some rocket. Top with 2 pieces of chicken each and the bun tops.
