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.
/ Serving 2 people
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.