Crispy Chicken Parmesan Burgers with Rocket Pesto

Name: Crispy Chicken Parmesan Burgers with Rocket Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 chicken breast; 125 g mozzarella sliced; 2 burger buns split; 60 g rocket; 40 g panko breadcrumbs; 30 g pine nuts roughly chopped; 25 g plain flour; 15 g Parmesan, finely grated; 100 ml vegetable oil; 75 ml olive oil; 1 egg, beaten; 1 tsp garlic granules; 1 tsp dried mixed herbs; 1 small garlic clove; 0.5 lemon juice

Upgrade your burger night with these crispy, golden-fried chicken cutlets topped with melted mozzarella and a vibrant, homemade rocket pesto. It's a fresh and flavorful fusion of classic Italian flavors and a hearty pub-style burger.

Servings2 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

chicken breast
1
mozzarella sliced
125 g
burger buns split
2
rocket
60 g
panko breadcrumbs
40 g
pine nuts roughly chopped
30 g
plain flour
25 g
Parmesan, finely grated
15 g
vegetable oil
100 ml
olive oil
75 ml
egg, beaten
1
garlic granules
1 tsp
dried mixed herbs
1 tsp
small garlic clove
1
lemon juice
0.5

Step-by-Step Instructions

Prepare the rocket pesto: Place the peeled garlic clove, rocket, pine nuts, parmesan, and lemon juice into a mini food processor. Pulse until the ingredients are coarsely chopped. While the processor is running, slowly pour in the olive oil and blend until well combined. Season with salt and pepper to taste, then transfer to a small bowl and set aside.

Toast the buns and prep the chicken: Heat 1 tablespoon of vegetable oil in a large frying pan over medium heat. Place the burger buns cut-side down and toast for 2-3 minutes until golden brown. Remove and set aside. Slice the chicken breast in half horizontally to create two thin, even cutlets. Lightly season both sides with salt.

Set up the breading station: Preheat your grill (broiler) to high. In one shallow bowl, mix the panko breadcrumbs, garlic granules, dried mixed herbs, and finely grated parmesan. In a second bowl, beat the egg. In a third bowl, place the plain flour and season it generously with salt and pepper. Dredge each chicken piece in the flour, dip into the egg, and finally press into the panko mixture until fully coated.

Cook and assemble: Heat the remaining vegetable oil in the frying pan over medium-high heat. Fry the breaded chicken for 5-6 minutes per side until the coating is golden-crisp and the chicken is cooked through. Transfer the chicken to a baking tray, top each piece with mozzarella slices, and grill for 2-3 minutes until the cheese is bubbling and golden. To assemble, spread pesto on the bun bases, add the chicken, and top with the remaining bun halves. Serve immediately.