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60 Minutes
Chicken

Parmesan-Crumbed Chicken Burgers with Zucchini Chips

  • Family Friendly
  • Treat Night

Crumbing your own chicken is so simple and so much better than pre-made. Your minimal efforts will be richly rewarded with a golden, cheesy and crunchy crust for these burgers. Paired with a herb yoghurt and wholesome, oven-baked zucchini chips, this is a hand-held dinner designed to satisfy both your flavour and good-for-you needs.

Recipe

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1

Bake Zucchini Chips

Preheat oven to 200C fan forced. Cut zucchini into long wedges. Place on a lined baking tray, drizzle with 20ml (1 tablespoon) olive oil and sprinkle with salt and pepper. Toss to coat and bake for 20 minutes.

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2

Prepare Chicken

While the zucchini chips are cooking, cut chicken fillets horizontally, to yield 2 thinner pieces. Slice each chicken piece in half again to make a patty shape. Seperate lettuce leaves and rinse.

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3

Crumb Chicken

Place panko breadcrumbs in a bowl, season and mix well. In a separate bowl, whisk egg, parmesan and 20ml (1 tablespoon) water. Place flour on a plate. Dust chicken in flour, dip in egg, and coat well in crumbs. Set aside.

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4

Cook Chicken

Heat remaining oil a frypan over medium heat. Add chicken and cook for 3–4 minutes each side or until golden and cooked through. While the chicken is cooking, make the sauce.

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5

Make Herb Yoghurt

While the chicken is cooking, roughly chop parsley leaves and place in a bowl with the yoghurt and mix to combine. Season with salt and pepper and set aside.

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6

Plate Up

Toast burger buns in a dry frypan over medium heat. Spread bun bases with a little herb yoghurt and top with lettuce leaves, chicken and more herb yoghurt. Replace bun tops and serve with zucchini chips.

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Parmesan-Crumbed Chicken Burgers with Zucchini Chips

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