HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Schnitzel Burger & Caramelised Bacon
Chicken Schnitzel Burger & Caramelised Bacon

Chicken Schnitzel Burger & Caramelised Bacon

with Smoked Cheddar & Aussie Wedges

Pub Bistro
Read more

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 read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





½ head

cos lettuce

1 packet

smoked Cheddar cheese


1 packet


1 packet

chicken breast

1 packet

panko breadcrumbs



bake-at-home burger buns

(ContainsMilk, Gluten, Egg, SoyMay be present Tree Nuts, Sesame, Lupin)

1 packet

burger sauce


1 packet

tartare sauce


1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

2 tbs

plain flour


½ tsp




Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)5210 kJ
Fat58.7 g
of which saturates16.4 g
Carbohydrate99.7 g
of which sugars13 g
Protein73.7 g
Sodium2179 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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 and season with salt. Toss to coat, then 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 bake 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 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.

TIP: Chicken is cooked through when it's no longer pink inside.


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.