Rosemary & Parmesan Crumbed Chicken Burger

In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese and chopped rosemary and season with salt and pepper.

Place the chicken breast 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, add the crumbed chicken and cook in batches, until golden on the outside 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 doesn't stick to the pan.

Place the bake-at-home burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. Add the shredded cos lettuce and the tomato (save some slices for the burgers!) to the dressing in the bowl. Toss to coat.