Chicken Schnitzel & Caramelised Bacon Burger

• Meanwhile, thinly slice tomato. • Finely shred baby cos lettuce (see ingredients). • Grate smoked Cheddar cheese. • Separate 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 panko breadcrumbs. • Dip chicken into the flour mixture, followed by the egg, and finally in the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers! Make sure to wash your hands well afterwards.

• Heat a large frying pan over medium-high heat and add enough olive oil to coat the base of the pan. When oil is hot, cook chicken until golden on the outside and cooked through (when no longer pink inside), 2-4 minutes each side. • In the last 1-2 minutes of cook time, sprinkle smoked Cheddar cheese over the schnitzels and cover with a lid or foil so the cheese melts. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel doesn't stick to the pan.

• Halve bake-at-home burger buns and bake directly on a wire rack in the oven until heated through, 2-3 minutes.