Crispy chicken Milanese mayo burger on Potato Bun
Makes 1
Ingredients
- 1 Tip Top 4.5” Potato Bun, split and toasted
- 1 small chicken breast or thigh, butterflied
- ¼ cup plain flour
- 1 egg, lightly beaten
- ¾ cup panko breadcrumbs
- 2 Tbsp finely grated parmesan
- Salt and black pepper, to taste
- Olive oil, for shallow frying
- Small handful rocket leaves
- ¼ cup shredded white cabbage
- ¼ small fennel bulb, finely shaved
- 1½ tsp lemon juice
- 1 tsp olive oil
- Salt and cracked black pepper
- 2 Tbsp whole egg mayonnaise
- 1 Tbsp finely grated parmesan
- ½ tsp lemon zest
- Cracked black pepper, to taste
Method
Season the chicken with salt and pepper. Place flour, egg and panko mixed with parmesan into separate bowls. Coat the chicken in flour, then egg, then panko mixture, pressing firmly to adhere.
Heat olive oil in a frying pan over medium heat. Shallow-fry the chicken for 3–4 minutes per side until golden, crisp and cooked through. Remove and drain briefly on a paper towel.
In a small bowl, toss cabbage and fennel with lemon juice, olive oil, salt and pepper until lightly dressed.
In another bowl, mix mayonnaise, parmesan, lemon zest and cracked black pepper until smooth.
Spread parmesan mayo on both sides of the toasted potato bun. Layer rocket, crispy chicken Milanese and lemon slaw. Close with the top bun and serve immediately.
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