'Zombie Guts' Chicken Schnitzel Burger

Name: 'Zombie Guts' Chicken Schnitzel Burger with Pesto, Onion Marmalade and Wedges
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 450 grams Potatoes; 50 grams Breadcrumbs; 1 sachet(s) Mixed Herbs; 2 unit(s) British Chicken Breasts; 125 grams Baby Plum Tomatoes; 2 unit(s) Burger Buns; 32 grams Pesto; 30 grams Onion Marmalade; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 2 tbsp Mayonnaise

with Pesto, Onion Marmalade and Wedges

Recipe Development TeamUpdated on October 10, 2025

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Family feasts don't get much creepier than this 'Zombie Guts' Chicken Schnitzel Burger. Packed with delicious ingredients and oozing with pesto and onion marmalade 'guts', spooky season just got frightfully tasty.

Tags:

Egg(s) not included

•High Protein

•Family Friendly

Allergens:

Wheat

•Cereals containing gluten

•Milk

•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

50 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

1 sachet(s)

Mixed Herbs

2 unit(s)

British Chicken Breasts

125 grams

Baby Plum Tomatoes

2 unit(s)

Burger Buns

(Contains: Cereals containing gluten, Wheat May contain traces of: Egg, Milk, Soya)

32 grams

Pesto

(Contains: Milk)

30 grams

Onion Marmalade

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3637 kJ

Energy (kcal)869 kcal

Fat28.3 g

of which saturates4.8 g

Carbohydrate107.9 g

of which sugars17.7 g

Dietary Fibre8.6 g

Protein49.8 g

Salt2.76 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Bowl

•Rolling Pin

•Baking Paper

•Plate

•Pan

Cooking Instructions and Tips

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

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 them a bash with a rolling pin or the bottom of a saucepan until they’re 1-2cm thick. Season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

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 baby plum tomatoes.

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.

Transfer the burger buns to your plates and spread most of mayo (see pantry for amount) over the bun bases (reserve some to create the 'zombie' eyes).

Top the bun bases with the fried chicken.