Cheesy Chicken Parmigiana Burger
with Courgette Chips, Tomato Sauce and Wild Rocket
- Wheat
- Cereals containing gluten
- Milk
- Egg
- Barley
- Sulphites
- May contain traces of allergens
- Celery
- Egg
- Milk
- Oats
- Soya
- Cereals containing gluten
- Rye
- Barley
No air fryer? No problem. This recipe is instead designed to be cooked just using your oven and stovetop. Cook the chicken and courgette chips in the oven, then all you need to do is finish with the rocket salad. You're set for a fabulous dinner!
Ingredients
1 unit(s)
Courgette
(May contain traces of: Celery)
30 grams
Tomato Puree
1 sachet(s)
Central American Style Spice Mix
100 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 unit(s)
British Chicken Breasts
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Oats, Soya, Cereals containing gluten, Rye, Barley)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tsp
Sugar
3 tbsp
Water
1 tbsp
Plain Flour
1 unit(s)
Egg for Binding
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the courgette. Cut into roughly 1cm wide, 5cm long batons.
In a small bowl, mix together the tomato puree, sugar and water (see pantry for both amounts).
Add the courgette batons to a large bowl and sprinkle over the flour (see pantry for amount) and Central American style spice mix. Season with salt and pepper, then toss to coat the courgette in the flour.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Pop the breadcrumbs into another bowl and season well with salt and pepper.
Dip the courgette into the egg and then the breadcrumbs, ensuring each baton is completely coated. Transfer to a well oiled baking tray and set aside for now.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
Dip the chicken into the remaining egg and then the remaining breadcrumbs, ensuring it's completely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Meanwhile, generously drizzle oil over the courgette fries.
When the oven is hot, roast on the top shelf until golden, 22-24 mins. Turn halfway through cooking.
Once the chicken has fried, transfer to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, spoon on the tomato sauce, then sprinkle with the hard Italian style cheese. Return to the oven to melt the cheese, 3-4 mins.
Just before everything's ready, halve the burger buns. Toast the burger buns in your toaster until golden.
When everything's ready, spread the mayo (see pantry for amount) onto the bun bases. Top the burger bases with a handful of the rocket and the crispy chicken parmigiana, then sandwich shut with the bun lids.
Serve the courgette fries and remaining rocket alongside.
Drizzle some oil and the balsamic glaze over the rocket leaves to finish.
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