appetite magazine
Parmo chicken burger
 
 
Author:
Ingredients
  • 1 chicken breast
  • 100g natural yoghurt
  • salt and pepper
  • 1 clove garlic, crushed
  • 1 tsp dried thyme
  • 100g breadcrumbs
  • 100ml olive oil
  • béchamel sauce (recipe below)
  • 6 slices pepperoni
  • 50g mozzarella (hard or soft type)
  • 50g parmesan
  • 2 brioche buns
  • posh coleslaw (recipe below)
  • 4 baby gem lettuce leaves, washed
  • 1 large tomato, sliced
  • Béchamel sauce
  • For the bechamel sauce
  • 500ml whole milk
  • 1 bay leaf
  • 2 onions, halved
  • 2 cloves
  • 50g butter
  • 50g plain flour
  • For the posh coleslaw
  • 1 small red cabbage
  • 1 onion
  • 1 carrot
  • 100ml white wine vinegar
  • sea salt
  • 200g mayonnaise
Method
  1. Butterfly the chicken breast and cut into 2 equal portions.
  2. Mix the yoghurt with a pinch of salt, crushed garlic and dried thyme.
  3. Put the mixture on top of the chicken, cover and refrigerate for 1 hour.
  4. Preheat the oven to 180C/Gas 4.
  5. Remove the chicken from the fridge and coat with breadcrumbs.
  6. Heat some olive oil in a pan over a moderate heat and fry the chicken for 2 mins each side.
  7. Remove from the pan and place on a baking tray, top with 1 tbsp béchamel sauce, sliced pepperoni, sliced soft mozzarella or some grated hard mozzarella, and parmesan cheese.
  8. Bake in the oven for 10 mins.
  9. Cut the brioche buns in half and toast gently in a frying pan.
  10. On the bottom half of each brioche, spread over some coleslaw, followed by baby gem leaves, the chicken burger and sliced tomoato and top with the other half of the bun.
  11. Serve with fries and barbecue sauce.
  12. Béchamel sauce
  13. Gently bring milk to a boil in a pan with a bay leaf and the onion halves, each studded with a clove.
  14. Remove from heat, leave to infuse for 20 mins.
  15. Melt butter in a pan and add flour.
  16. Stir continuously until a paste forms.
  17. Continue cooking for 2 mins.
  18. Remove onion and bay leaf from the milk and discard.
  19. Add infused milk to the paste gradually, stirring until you have a smooth sauce.
  20. Cook over a low heat for 5-10 mins, stirring continuously until thickened.
  21. Season to taste.
  22. Posh coleslaw
  23. Shred the cabbage and place in a mixing bowl.
  24. Finely dice the onion and grate the carrot.
  25. Mix with white wine vinegar and season with sea salt.
  26. Cover with foil and refrigerate for a couple of hours.
  27. Remove from the fridge, strain the vinegar and mix with mayonnaise.
Recipe by appetite magazine at https://www.appetitemag.co.uk/parmo-chicken-burger/