Crumbed Chicken Burger with Fries & Sweet Chilli Mayo

While the fries are baking, zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the sweet chilli sauce with 1/2 the garlic aioli and the lemon zest. In a medium bowl, combine the remaining aioli with a generous squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and toss to coat. Thinly slice the tomato.

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 and season with salt and pepper. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. 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, add the crumbed chicken and cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel to drain.

TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed.

Place the bake-at-home burger buns on a wire rack in the oven until heated through, 3 minutes.