Chicken Schnitzel Burger & Caramelised Bacon
with Smoked Cheddar & Aussie Wedges
Skip the pub meal because there's a new chicken burger on the scene. Whether it’s the golden crumb on the chicken, the creamy tartare sauce or the soft brioche-style buns, every bite is a delight – and best of all, you made it yourself!
Always refer to the product label for the most accurate ingredient and allergen information.
2
potato
1
tomato
½ head
cos lettuce
1 packet
smoked Cheddar cheese
(ContainsMilk)1 packet
bacon
1 packet
chicken breast
1 packet
panko breadcrumbs
(ContainsGluten)2
bake-at-home burger buns
(ContainsMilk, Gluten, Egg, SoyMay be present Sesame, Tree Nuts, Lupin)1 packet
burger sauce
(ContainsEgg)1 packet
tartare sauce
(ContainsEggMay be present Tree Nuts)1 sachet
Aussie spice blend
(May be present Gluten)Not included in your delivery
olive oil
1 tsp
brown sugar
2 tbs
plain flour
(ContainsGluten)½ tsp
salt
1
egg
(ContainsEgg)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place the wedges and Aussie spice blend on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat and bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the tomato. Finely shred the cos lettuce (see ingredients). Grate the smoked Cheddar cheese. Separate the bacon slices and place on a second lined oven tray. Sprinkle with the brown sugar, drizzle with olive oil and cook until caramelised and golden, 8-12 minutes.
Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden on the outside and cooked through, 2-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle the smoked Cheddar cheese over the schnitzels and cover with a lid or foil so the cheese melts. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
Place the bake-at-home burger buns on a wire rack in the oven until heated through, 2-3 minutes.
Slice the burger buns in half then spread with the burger sauce. Top with the chicken schnitzel, caramelised bacon, tomato and a handful of cos lettuce. Serve with the Aussie wedges and tartare sauce.