Chicken Schnitzel Burger & Caramelised Bacon

• Meanwhile, thinly slice tomato. Finely shred baby cos lettuce (see ingredients). Grate smoked Cheddar cheese. • Separate 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.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• 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 paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

• Halve bake-at-home burger buns and bake directly on a wire rack in the oven until heated through, 2-3 minutes.