Chicken Schnitzel Burger & Caramelised Bacon
with Smoked Cheddar & Aussie Wedges
Skip the pub meal because there's a new chicken burger on the scene. Whether it’s the golden crumb on the chicken, the creamy tartare sauce or the soft brioche-style buns, every bite is a delight – and best of all, you made it yourself!
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
tomato
½ head
cos lettuce
1 packet
smoked Cheddar cheese
(Contains Milk;)
1 packet
bacon
1 packet
chicken breast
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
burger sauce
(Contains Egg;)
1 packet
tartare sauce
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
1 tsp
brown sugar
2 tbs
plain flour
(Contains Gluten, Wheat;)
½ tsp
salt
1
egg
(Contains Egg;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place the wedges and Aussie spice blend on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the tomato. Finely shred the cos lettuce (see ingredients). Grate the smoked Cheddar cheese. Separate the bacon slices and place on a second lined oven tray. Sprinkle with the brown sugar, drizzle with olive oil and bake until caramelised and golden, 8-12 minutes.
Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. 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, place the panko breadcrumbs. Dip the chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. 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, cook the chicken until golden and cooked through, 2-4 minutes each side. In the last 1-2 minutes of cook time, sprinkle the smoked Cheddar cheese over the schnitzels and cover with a lid or foil so the cheese melts. Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
Place the bake-at-home burger buns on a wire rack in the oven until heated through, 2-3 minutes.
Slice the burger buns in half, then spread with the burger sauce. Top with the chicken schnitzel, caramelised bacon, tomato and a handful of cos lettuce. Serve with the Aussie wedges and tartare sauce.