Classic Chicken Parmi Burger

• Meanwhile, finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over 
medium heat. Cook garlic until fragrant, 1 minute.
• Stir in passata, the salt, brown sugar and butter. 
Reduce heat to low and simmer until slightly 
thickened, 3-5 minutes. Season to taste with salt 
and pepper. Transfer to a bowl and set aside. 

• Place chicken breast between two sheets of baking 
paper. Pound chicken with a meat mallet or rolling 
pin until an even thickness, about 1cm thick.
• In a shallow bowl, combine Aussie spice blend and 
the plain flour. 
• In a second shallow bowl, whisk the egg. In a third 
shallow bowl, place panko breadcrumbs. 
• Dip chicken into the spice mixture to coat, then into 
the egg and finally into the breadcrumbs. Set aside 
on a plate.  

• Wash and dry frying pan and return to medium-high 
heat with enough olive oil to coat the base.
• Cook crumbed chicken in batches until golden and 
cooked through (when no longer pink inside),  
2-4 minutes each side. 
TIP: Add extra oil if needed so the schnitzel does not 
stick to the pan. 

• Transfer chicken schnitzels to a second lined  
oven tray.
• Top and evenly spread each piece of chicken 
with parmigiana sauce, then sprinkle with  
Cheddar cheese.
• Bake until cheese is golden, 8-10 minutes.
• Meanwhile, halve bake-at-home burger buns 
and bake directly on a wire oven rack until heated 
through, 2-3 minutes.