'Zombie Guts' Chicken Schnitzel Burger
with Pesto, Onion Marmalade and Wedges
Family feasts don't get much creepier than this 'Zombie Guts' Chicken Schnitzel Burger. Packed with delicious ingredients and oozing with pesto and onion marmalade 'guts', spooky season just got frightfully tasty.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
2 unit(s)
British Chicken Breasts
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
32 grams
Pesto
(Contains Milk)
30 grams
Onion Marmalade
20 grams
Wild Rocket
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl and season with the mixed herbs, salt for the breadcrumbs (see pantry for amount) and pepper.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a clean plate lined with kitchen paper.
A few mins before everything's ready, halve the burger buns and pop them onto a baking tray and into the oven to warm through, 2-3 mins.
Transfer the burger buns to your plates and spread most of mayo (see pantry for amount) over the bun bases (reserve some to create the 'zombie' eyes).
Top the bun bases with the fried chicken.
Spoon the pesto, then most of the onion marmalade onto the chicken (reserve a very small amount of marmalade for the eyes).
Allow some of the sauce to drip over the edges (this is your 'zombie guts'), then sandwich shut with the bun lids.
Use the reserved mayo to draw eyes onto the top of the bun lid and use the reserved chutney as the pupils.
Serve the wedges and rocket alongside. Drizzle the balsamic glaze over the rocket to finish.
Enjoy!
