Classic Crumbed Chicken Burger

While the fries are baking, combine the Aussie spice blend and plain flour in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, mix the panko breadcrumbs and grated Parmesan cheese. Season with salt and pepper.

Place the chicken breasts between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick, then slice each chicken breast in half. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko mixture. 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 crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken does not stick to the pan.

Place the bake-at-home burger buns directly on a wire rack in the oven and bake until heated through, 3 minutes. Thinly slice the tomato.