Chicken Parmigiana Burger with Potato Wedges

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!

Preheat oven to 220°C. Firmly pound chicken (while still in its vac-sealed pack) using 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 and bake for 18–20 minutes, turning halfway through, until tender and golden brown.

Combine parmesan and panko bread crumbs in a bowl. Melt butter in the microwave and brush over both sides of chicken. Coat in breadcrumb mixture, pressing firmly to adhere. Place on a lined baking tray, season with salt and pepper, and bake for 15 minutes. Flip chicken and bake for a further 5 minutes until golden.

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 cos lettuce, chicken and basil leaves. Serve with wedges on the side. Enjoy!