Chicken Parm Melts
This hearty burger features crispy breaded chicken, melted cheese and tomato sauce to make a delicious meal better than a takeaway.
Introduction
If you love a chicken Kyiv but you don’t love the thought of cooking one from scratch on a Wednesday night, think again and go for my Chicken Parm Melts. All of the oozy deliciousness with cheese, tomato and basil sauce, and we need a drumroll please . . . sandwiched between soft burger buns. What’s not to love?
Ingredients
| vegetable oil | |
| ½ | white onion, finely chopped |
| 2 cloves of | garlic, minced |
| salt and pepper | |
| 1 tsp | fresh or dried basil |
| ½ x 400g tin of | chopped tomatoes |
| 150g | mayonnaise or garlic mayonnaise |
| 1 tsp | basil pesto |
| 3 tbsp | lemon juice |
| 8 | chicken breast mini fillets (roughly 250g) |
| 100g | breadcrumbs made from stale bread or crushed cereal |
| 125g | fresh mozzarella cheese |
| 50g | grated Grana Padano cheese |
| 4 | burger buns |
Method
Heat up some oil in a small saucepan over a medium heat and add the chopped onion and one of the minced cloves of garlic with some salt and pepper, and fry for a few minutes until the onion starts to soften. Add a teaspoon of finely chopped fresh basil, if you have it, or dried basil if not, fry for 1 minute, then add the chopped tomatoes and let this simmer for a further few minutes until the sauce has thickened. Remove from the heat, season to taste and set aside.
Meanwhile, add the mayo to a small bowl with a teaspoon of basil pesto, 1½ tablespoons of the lemon juice and the other clove of minced garlic and stir until well mixed. Spoon 2 tablespoons of the pesto mayonnaise into a small bowl to use when coating the chicken and set aside the remainder.
Place the chicken fillets on to a plate then place the breadcrumbs into a bowl and keep another plate for when the chicken fillets have been coated. Add a little mayonnaise onto each fillet and use a brush or the back of a spoon to spread a thin layer over, then turn the chicken fillets over and do the same to the other side.
Dip each chicken fillet into the breadcrumbs on both sides, shaking off any excess, then place them on the spare plate.
Heat plenty of oil in a large frying pan; the base of the pan should be covered in oil. Place the coated chicken pieces in and fry each side for 5 minutes, lowering the heat if they start to brown too quickly, until golden and crispy, then place onto a clean plate, sprinkle the remaining lemon juice over them all and set aside. While the chicken is cooking, preheat the grill to a medium-high heat and slice the mozzarella into 8 pieces.
Place the chicken fillets onto an ovenproof tray in pairs to make 4 portions. Spoon 1 tablespoon of the tomato sauce onto each portion of chicken then top each with two slices of mozzarella. Cover everything in plenty of Grana Padano cheese then place the chicken under the grill for 2–3 minutes, or until the cheese has melted and is starting to turn golden. While the cheese is melting, toast the buns in a frying pan with a little oil.
Add another spoonful of the tomato sauce to the base of the buns then add the chicken with a big dollop of pesto mayo on top.
Reviews
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