Crispy chicken burger alla parmigiana, crushed tomato, basil and mozzarella fondue |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Prep

  Cut chicken breasts into 35-40g escalopes (you can also use thighs).

  Prepare the breading trays (flour, eggs, Panko).

  Core and dice the tomatoes, about 0.5 cm maximum.

  Chop the garlic.

  Clean lettuce leaves and chop finely.

  Chop salad leaves and basil.

  Cut thick slices of mozzarella.

  Mix the mayonnaise with the basil.

• Crushed tomato

  In a hot pan with butter and olive oil, move the brunoise back and forth a couple of times, so as not to overcook it. Add the chopped garlic, tomato paste, salt and pepper.

• Chicken

  Season the chicken pieces with salt and pepper, then pass them one by one through the flour, removing any excess with your hands.
  
  Then pass them through the beaten eggs, letting the excess fall away again, immediately afterwards, pass them through the Panko Breadcrumbs, making sure they cover the entire surface of your chicken.
  
  In a hot frying pan with plenty of vegetable oil and a knob of butter, gently brown the breaded chicken pieces.
  
  Make sure they're nicely browned on both sides, then place them on a baking sheet.
  
  Top each cutlet with a spoonful of tomato paste and a slice of cheese.
  
  Finish in the oven for 5 minutes before assembling the burger.
   

• Tomate et salade

  Toast the mini buns in the oven.

  Spoon basil mayonnaise over the base and top with chopped lettuce.

  Add a piece of crispy chicken just out of the oven, place the hat on top and prick it with a suitable skewer if necessary.