Parmo chicken burger
Author: Matei Baran
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
- Butterfly the chicken breast and cut into 2 equal portions.
- Mix the yoghurt with a pinch of salt, crushed garlic and dried thyme.
- Put the mixture on top of the chicken, cover and refrigerate for 1 hour.
- Preheat the oven to 180C/Gas 4.
- Remove the chicken from the fridge and coat with breadcrumbs.
- Heat some olive oil in a pan over a moderate heat and fry the chicken for 2 mins each side.
- 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.
- Bake in the oven for 10 mins.
- Cut the brioche buns in half and toast gently in a frying pan.
- 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.
- Serve with fries and barbecue sauce.
- Béchamel sauce
- Gently bring milk to a boil in a pan with a bay leaf and the onion halves, each studded with a clove.
- Remove from heat, leave to infuse for 20 mins.
- Melt butter in a pan and add flour.
- Stir continuously until a paste forms.
- Continue cooking for 2 mins.
- Remove onion and bay leaf from the milk and discard.
- Add infused milk to the paste gradually, stirring until you have a smooth sauce.
- Cook over a low heat for 5-10 mins, stirring continuously until thickened.
- Season to taste.
- Posh coleslaw
- Shred the cabbage and place in a mixing bowl.
- Finely dice the onion and grate the carrot.
- Mix with white wine vinegar and season with sea salt.
- Cover with foil and refrigerate for a couple of hours.
- Remove from the fridge, strain the vinegar and mix with mayonnaise.
