Chicken Parmigiana Burger with Potato Wedges

Preheat oven to 220°C. Firmly pound chicken while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Cut potatoes into wedges, toss in oil and season with salt. Lay on a lined baking tray in a single layer, cook for 18-20 minutes, turning half way through, until tender and golden brown.

Combine parmesan and panko breadcrumbs in a bowl. Melt the butter in the microwave. Brush both sides of chicken with butter. Coat with breadcrumb mixture, pressing the crumbs into both sides. Place on a lined baking tray and season with salt and pepper. Bake in the oven for 15 minutes, carefully turn the chicken over and bake for another 5 minutes.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Remove chicken from the oven and carefully turn over. Divide sugo per pasta sauce onto chicken and top with mozzarella. Bake chicken for 3-5 minutes or until cheese has melted.

Slice the burger buns in half. Heat a pan over medium-high heat. Add the burger buns cut side down and toast until slightly brown and warm.

Pick basil leaves, discarding stems. Smear mayonnaise on the bottom of each bun. Top with lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken while still in vac-sealed pack with the smooth side of a meat mallet (or rolling pin) to a thickness of 1¹⁄₂ cm. Cut potatoes into wedges, toss in oil and season with salt. Lay on a lined baking tray in a single layer, cook for 18-20 minutes, turning half way through, until tender and golden brown.

Combine parmesan and panko breadcrumbs in a bowl. Melt the butter in the microwave. Brush both sides of chicken with butter. Coat with breadcrumb mixture, pressing the crumbs into both sides. Place on a lined baking tray and season with salt and pepper. Bake in the oven for 15 minutes, carefully turn the chicken over and bake for another 5 minutes.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Remove chicken from the oven and carefully turn over. Divide sugo per pasta sauce onto chicken and top with mozzarella. Bake chicken for 3-5 minutes or until cheese has melted.

Slice the burger buns in half. Heat a pan over medium-high heat. Add the burger buns cut side down and toast until slightly brown and warm.

Pick basil leaves, discarding stems. Smear mayonnaise on the bottom of each bun. Top with lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!