Double 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, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 3-5 minutes. Season to taste. 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 spice mixture to coat, then into egg, and finally in 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 remaining shredded 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.