Introducing… the ultimate date night menu. Say ‘I love you’ with our Amore Burgers this Valentine’s Day: a classic chicken parmo in burger format. Yes, you heard that right…
Time: 1 hour 10 mins
For the tomato marinara sauce:
- 1 tbsp extra virgin olive oil
- 4 garlic cloves minced
- 1 medium white onion finely diced
- 400g passata
- 1 tsp dried oregano
- 1 tsp sugar
- Handful fresh basil roughly chopped
For the chicken:
- 4 small chicken breasts
- 100g plain flour
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 2 eggs beaten
- 75g panko breadcrumbs
- 50g golden breadcrumbs
- 50g finely grated Parmesan
For the rest:
- 40g rocket
- 1 small red onion finely sliced
- 8 cherry tomatoes quartered
- 4 brioche buns
- 125g mozzarella sliced into 8
- 4 tbsp garlic mayo
- Balsamic glaze to drizzle (optional)
- Preheat your oven to gas 7, 220°C, fan 200°C and line two large baking trays with baking paper.
- For your marinara sauce - Heat your oil in a non-stick pan over a medium heat, add your garlic and onions and fry for 5 mins until fragrant and translucent. Add passata, oregano and sugar along with 1/2 a tsp of salt and a large pinch of pepper. Simmer for 15 mins until thickened, remove from the heat, stir through basil and set to one side.
- For the chicken, use a knife to slice each breast vertically and butterfly into a heart shape. Give each a gentle pound with a rolling pin and then use your knife to cut away any excess and shape into a more defined heart shape that will fit your burger (don't discard any of the cutaway chicken as you can pop this on a baking tray to cook through in the oven and use in sarnies for lunch).
- In a shallow dish, mix your flour, oregano, garlic powder and a large pinch of salt and pepper. Pop your beaten eggs in another shallow dish, and then your breadcrumbs, Parmesan and pinch of salt and pepper in a third shallow dish.
- Dip each heart-shaped breast in the flour, ensuring evenly coated all over and shaking off any excess, followed by the egg and then the breadcrumbs so thickly coated. Place 2 breasts onto each baking tray before popping in the oven and baking for 15 mins. After 15 mins, flip your chicken and bake for a further 10-15 mins.
- Meanwhile, mix your rocket, onion and tomatoes in a bowl and griddle your brioche buns until charred. Remove your breasts from the oven and dollop each with marinara sauce followed by a couple of mozzarella slices and a crack of black pepper. Pop in the oven for a further few mins until gooey.
- To assemble, spread each brioche base with garlic mayo followed by a generous handful of salad. Top each with your heart-shaped parmo and drizzle with a little balsamic before crowning with a lid.