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Chicken Parmigiana Burger

by Jennifer McDonald
Chicken Parmigiana Burger

This chicken parmigiana burger is a beautiful fusion of Italian and American cuisines and one which I’m sure neither nation would be particularly proud of! However, I dare either to dislike it!

Upon devouring, you’ll surely wonder why you’ve never put chicken parmigiana between bread before! It has everything necessary for the makings of a winning burger – the chicken is crisp, the Neapolitan style sauce is tangy and chunky, and the mozzarella is oozy, stringy, and cheesy – perfect!

The kids will adore the egging and breading process, and I’m certain you’ll find a fair amount of joy in the chicken breast bashing, too – there’s something oddly stress-relieving about this Chicken Parmigiana Burger!

Chicken Parmigiana Burger

Delightful Chicken Parmigiana Burger

Jennifer McDonald
This chicken parmigiana burger is the most satisfying chicken burger I've made. Here's the recipe you need to try.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4 people
Calories 813 kcal


  • 4 medium chicken breast free-range, flattened with tenderiser
  • 4 extra-large eggs free-range, mixed for coating
  • 200 grams bread crumbs
  • 1 cup parmesan grated
  • 1 tablespoon thyme fresh or dried
  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 1 teaspoon tomato paste
  • 1 can tomatoes chopped
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ¾ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 4 slices mozzarella
  • 4 large rolls


  • Season flattened chicken breasts lightly, and then combine bread crumbs, parmesan, and thyme in a large, flat dish. Season bread crumb mixture to taste.
  • Dip chicken breasts in egg, and then bread crumbs, and repeat for a double breaded, extra crispy effect.
  • Heat a pan to medium-high with a generous amount of oil and butter.
  • Fry chicken breasts for a minute or two on each side until breading is crispy and golden, but the chicken is not cooked through. Set aside breasts for later.
  • Heat another pan and saute the onion until translucent, and then add garlic to fry until fragrant.
  • Fry tomato paste for a minute, add canned tomatoes and bring to the boil for a minute.
  • Reduce heat to simmer, add sugar, paprika, cayenne pepper, oregano, and stir. Simmer until desired thickness, and season to taste. Set aside for later.
  • Preheat oven to 180 degrees Celsius, and bake chicken breasts for 5 to 10 minutes until cooked through but still juicy and tender.
  • Once cooked, place chicken breasts in an oven dish, top with sauce and mozzarella, and put back to oven for a minute or two until cheese is melted.
  • Serve chicken breasts in rolls alongside chips or salad.


Calories: 813kcalCarbohydrates: 80gProtein: 72gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 162mgSodium: 1345mgPotassium: 1101mgFiber: 9gSugar: 10gVitamin A: 582IUVitamin C: 11mgCalcium: 510mgIron: 16mg
Did you give this recipe a whirl?We’re all ears to hear about your results!

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