Chicken Parmesan Patties with Rocket Pesto

• vegetable oil↗100ml ml
• burger buns↗2

  split

• chicken fillet↗1
• panko breadcrumbs↗40g g
• garlic granules↗1 tsp tsp
• dry mixed herbs↗1 tsp tsp
• parmesan↗15g g

  finely grated

• egg↗1

  beaten

• plain flour↗25g g
• mozzarella↗125g g

  sliced

• small garlic clove1
• rocket (arugula)↗60g g
• pine nuts↗30g g

  coarsely chopped

• parmesan↗30g g

  finely grated

• lemon↗½

  juiced

• оливкова олія↗75ml

Step-by-step instructions

1. 1

   First, prepare the pesto. Peel the garlic clove and place it in a mini‑blender together with wild arugula, pine nuts, Parmesan and lemon juice. Blend until coarsely chopped, then add olive oil and blend again until smooth. Season to taste, transfer to a bowl and set aside.

2. 2

   Heat 1 tbsp of oil in a pan over medium heat and toast the buns, cut side down, for 2‑3 minutes until golden. Transfer to a plate to cool. Cut the chicken fillet in half lengthwise, creating two pieces. Season lightly with salt and set aside.

3. 3

   Preheat the grill to high heat. In a bowl combine panko, garlic granules, dried mixed herbs and Parmesan. Pour the egg into a second bowl, and the flour into a third, seasoning the flour well. Dredge the chicken pieces first in flour, then in the egg, and finally in the panko mixture, pressing so the coating adheres.

4. 4

   Heat the remaining oil in a pan over medium‑high heat and, once hot, fry the breaded chicken pieces 5‑6 minutes per side until golden and cooked through. Transfer them to a baking tray and place slices of mozzarella on the chicken. Put under a hot grill for 2‑3 minutes until the cheese melts and turns golden. On the bottom halves of the buns place the chicken pieces, then the arugula pesto, and finally the top halves of the buns. Serve immediately.