Chicken
Parmesan-Crumbed Chicken Burgers with Zucchini Chips
Crunchy, cheesy crumbed chicken is paired with a herb aioli and wholesome, oven-baked zucchini chips for a hand-held dinner designed to satisfy.
Chicken
Crunchy, cheesy crumbed chicken is paired with a herb aioli and wholesome, oven-baked zucchini chips for a hand-held dinner designed to satisfy.
Preheat oven to 200°C fan-forced. Cut chicken fillets horizontally, to yield 2 thinner pieces. Separate lettuce leaves and rinse.
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.
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.
Roughly chop parsley, place in a bowl with aioli and mix to combine. Set aside.
Heat remaining oil a frypan over medium heat. Add chicken and cook for 3–4 minutes each side or until golden and cooked through.
Toast burger buns in a dry frypan over medium heat. Spread bun bases with a little herb aioli and top with lettuce leaves, chicken and more herb aioli. Replace bun tops and serve with zucchini chips.
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami