Parmesan-crusted chicken burgers

This recipe is from Tina Bester’s book Love Food

Other Recipes from Tina:

The crust is made using a decadent mix of grated Parmesan, fresh parsley and fresh breadcrumbs. Delicious served with rocket, chives and hot mustard mayonnaise.


  • 200g/7oz/scant 1½ cups dried breadcrumbs
  • 50g/1¾oz/generous ¾ cup parsley, finely chopped
  • 50g/1¾oz/½ cup grated Parmesan cheese
  • Salt and pepper
  • 4 skinless chicken breast fillets
  • Flour for dusting
  • 2 large eggs, lightly beaten
  • Olive oil for frying
  • 4 fresh bread rolls
  • Fresh rocket (arugula) leaves, to serve
  • Fresh chives, to serve

(makes 4)

  1. Combine the breadcrumbs, parsley and Parmesan in a bowl.
  2. Salt and pepper the chicken breasts and dip them in the flour, then in the beaten egg and finally coat with the breadcrumb mixture.
  3. Fry them in olive oil until just done (about 3–4 minutes on each side).
  4. To make the mustard mayonnaise, combine the mayonnaise with the mustard.
  5. To assemble the burgers, warm the rolls in the oven for a few minutes, spread liberally with the mayonnaise, top with rocket and chives and add a crisp chicken breast to each one.

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