Rosemary & Parmesan Crumbed Chicken Burger

There’s no better way to bond than over a scrumptious tender chicken burger. Topped with a blanket of smoky aioli and accompanied with a soft brioche bun, you’ll taste delight in every bite.

Serves 4

What you’ll need:

  • A drizzle of Olive Oil
  • 25g block Parmesan Cheese
  • 4 sticks Rosemary
  • 2 Tomatoes
  • 1 head Cos Lettuce
  • 4 tsp Balsamic Vinegar
  • 2 tsp Honey
  • 1 Cucumber
  • 2 ½ tbsp Plain Flour
  • 1 tsp Salt
  • 2 Eggs
  • 1 cup Panko Breadcrumbs
  • 4 Chicken Breasts
  • 4 Burger Buns
  • 100g tub Smokey Aioli


1. Get prepped

Preheat the oven to 180°C/160°C fanforced. Pick the rosemary leaves and finely chop. Thinly slice the tomato. Set aside some cos lettuce leaves for each burger, then finely shred the remaining cos. In a medium bowl, combine the balsamic vinegar, honey and 2 1/2 tbs olive oil. Season with salt and pepper and mix well. Thinly slice the apple and add to the dressing. Set aside.

2. Set up a crumbing station

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese and chopped rosemary and season with salt and pepper.

3. Crumb the chicken

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick, then slice each chicken breast in half. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.

4. Cook the chicken

Heat a large frying pan over a mediumhigh heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 3-4 minutes each side. TIP: Add extra oil if needed so the chicken does not stick to the pan. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

5. Heat the burger buns

Place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce and the tomato (save some slices for the burgers!) to the bowl with the apple and dressing. Toss to coat.

6. Serve up

Slice the burger buns in half and spread the bases with the smokey aioli. Top with the crumbed chicken breasts, tomato slices and reserved cos lettuce. DTIP: Tear the cos lettuce leaves in half if needed. Serve the salad on the side.


Recipe thanks to our friends at HelloFresh

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