Crispy chicken burger

Step 1

Preheat the oven to 220°C hot air – first remove the baking tray. Place the baby potatoes in a medium saucepan with lightly salted water. Bring to the boil and cook the baby potatoes for about 12 minutes, until they are almost done.

Step 2

Cut the baby romana lettuce into pieces and the tomato into slices. Beat a dressing of 2 tbsp olive oil, 1 tbsp vinegar and a pinch of pepper, salt and sugar.

Step 3

Drain the potatoes and toss them with 1 tbsp olive oil and a pinch of salt. Spread them on a baking sheet lined with baking paper and gently crush them with the bottom of the pan. Bake them in the oven for about 15 minutes until golden brown and crispy.

Step 4

Mix 1 tbsp mayonnaise with 1 tbsp ketchup and 2 tsp olive oil. Pat the chicken breast dry and cut it into 2 flat fillets. Cover with foil and beat with a heavy pan to a thickness of 0.5cm. Rub in with the spice mix and a pinch of salt and pepper. Turn the fillets in turn in the sauce and then in the panko breadcrumbs.

Step 5

Heat a large skillet over medium heat with 2 tbsp olive oil. Fry the schnitzels for 2-3 minutes per side until golden brown and cooked through. Cut open the burger buns and bake them in the oven for 2-3 minutes.

Step 6

Mix the lettuce and tomatoes with the dressing. Brush the buns with a total of 1 tbsp mayonnaise. Top with some salad and the chicken burger. Serve the chicken burgers with the smashed potatoes, the rest of the salad and 1 tbsp ketchup.