Enjoy these chicken parm burgers, then check out our comforting chicken parmigiana and chicken milanese. We've also got plenty more chicken burger recipes to try.


  • 75g panko breadcrumbs
  • 30g parmesan or grana padano, grated
  • 1 egg, beaten
  • 2 tbsp plain flour, well seasoned
  • 2 skinless chicken breast, large
  • a good splash olive oil
  • 4 tbsp tomato and chilli pasta sauce
  • a few leaves basil
  • 1 ball mozzarella, sliced
  • 4 ciabatta buns, toasted
  • 2 tbsp mayonnaise, mixed with ½ garlic clove, crushed
  • 50g rocket


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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