Herby Chicken Schnitzel and Pesto Burger

Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl and season with the mixed herbs, salt (see pantry for amount) and pepper. 

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.

Transfer to a clean plate. 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 completely 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, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer the chicken to a clean plate lined with kitchen paper.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1-2cm chunks.

A few mins before everything's ready, halve the burger buns and pop them onto a baking tray and into the oven to warm through, 2-3 mins.

Meanwhile, in a small bowl, combine the pesto and the mayonnaise.