Herby Crumbed Chicken & Bacon Supreme Burger
with Spiced Wedges & Truffle Mayo
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Almond
- Hazelnut
- Lupin
- Sesame
- Brazil nut
- Cashew
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Crispy herbed crumbed chicken, stacked in a burger with a truffle mayo and salad that makes the whole thing feel a little indulgent. Chunky wedges on the side - because some combos just work.
Ingredients
2
Bake-At-Home Burger Buns
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Almond, Hazelnut, Lupin, Sesame)
330 g
Chicken Breast
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1 packet
Mixed Salad Leaves
1 sachet
Nan's Special Seasoning
2
Potato
1 sachet
Aussie Spice Blend
1
Tomato
1 packet
Herb Crumbing Mix
(Contains: Gluten, Wheat May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
100 g
Bacon
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place on lined oven tray. Drizzle with olive oil,
sprinkle over Nan’s special seasoning, season with
salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two
trays.
• Meanwhile, thinly slice tomato into rounds.
• Place chicken breast between two sheets of baking
paper. Pound chicken with a meat mallet or rolling
pin until an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour, Aussie
spice blend and a pinch of salt. In a second shallow
bowl, whisk the egg. In a third shallow bowl, place
herb crumbing mix.
• Dip chicken into the flour mixture to coat, then
into egg and finally in crumbing mix. Set aside on
a plate.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon, turning, until golden, 4-5 minutes. Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, halve bake-at-home burger buns
and bake directly on a wire oven rack until heated
through, 2-3 minutes.
• Spread burger buns with Italian truffle
mayonnaise. Top with mixed salad leaves, tomato, bacon and herby crumbed chicken.
• Serve with spiced wedges. Enjoy!
