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60 Minutes

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.




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.



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.



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.



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.



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.



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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