Parmesan Crumbed Chicken Burger

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

• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm. • Dip chicken into the flour mixture, followed by the egg, and finally in the panko mixture. Set aside on a plate.

TIP: Use one hand for the wet ingredients and one hand for the dry ingredients to stop your hands getting too messy!

• In a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan! TIP: Chicken is cooked through when it's no longer pink inside.

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