Rosemary & Parmesan Crumbed Chicken Burger

While the fries are baking, pick and finely chop the rosemary leaves. In a medium bowl, combine the balsamic vinegar, honey and 2 tbs olive oil. Season with salt and pepper and mix well. Slice the cucumber into half-moons and add to the dressing. Set aside. In a shallow bowl, combine the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese and rosemary and season with salt and pepper.

Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick, then slice each chicken breast in half (so that they fit the burger buns). Dip the chicken into the seasoned flour, followed by the egg and finally in the panko mixture. Set aside on a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken and cook until golden on the outside and cooked through, 3-4 minutes each side. TIP: Add extra oil if needed so the chicken doesn't stick to the pan. Transfer to a plate lined with paper towel. Repeat with the remaining chicken.

Place the burger buns directly on the wire racks of the oven and bake until heated through, 3 minutes. While the buns are baking, reserve some cos lettuce leaves for each burger, then shred the remaining cos. Thinly slice the tomato into half-moons. Add the shredded cos lettuce and the tomato (save some slices for the burgers!) to the bowl with the cucumber and dressing. Toss to coat.