Crumbs away! We're crumbing these chicken burgers ourselves. Why? Because it's super-simple and so much more delicious than buying pre-made. We've add parmesan for extra cheesiness – just because we can. Pop them in the pan and you'll be biting into golden crunch in a matter of minutes.
Preheat oven to 200°C 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. While zucchini is cooking, continue with step 2.
Cut chicken fillets in half horizontally to yield 2 thinner pieces. Slice each piece in half again to make a patty shape. Separate lettuce leaves and rinse.
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.
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 chicken is cooking, continue with step 5.
Roughly chop parsley leaves and place in a bowl with yoghurt and aioli. Mix to combine and season with salt and pepper. Set aside.
Toast burger buns in a dry frypan over medium heat. Spread bun bases with some of the herb yoghurt and top with lettuce leaves, chicken and more herb yoghurt. Replace bun tops and serve with zucchini chips.