Parmesan-Crumbed Chicken Burgers with Zucchini Chips

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.