Classic Chicken & Bacon Parmi Burger
with Cheesy Potato Fries
Go international and dive into our new Burger collection; a selection of burger recipes that are inspired by the flavours of different cuisines all across the world! Tonight, we've taken a pub classic; chicken parmi and the takeaway favourite; burger and chips and combined them to make this very first-of-its-kind, chicken parmi burger! You'll want to get in quick, this one won't last long!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
Cheddar cheese
(Contains Milk;)
2 clove
garlic
1 box
passata
1 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
¼ tsp
salt
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
½ tbs
plain flour
(Contains Gluten, Wheat;)
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with 1/2 the shredded Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Add garlic until fragrant, 1 minute. • Stir in passata, the salt, the brown sugar and the butter. Reduce heat to low and simmer until slightly thickened, 3-5 minutes. Season to taste. Transfer to a bowl and set aside.
• Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine Aussie spice blend and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into spice mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Wash and dry frying pan and return to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan.
• Transfer chicken schnitzels to a second lined oven tray. • Top and evenly spread each piece of chicken with bacon parmigiana sauce, then sprinkle with remaining shredded Cheddar cheese. • Bake until cheese is golden, 8-10 minutes. • Meanwhile, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• Top bases of burger buns with cheesy chicken parmi schnitzel and mixed salad leaves. • Serve with fries. Enjoy!