Parmesan chicken burger

For the bun, mix the flour, salt and Parmesan, and in the milk, stir the yeast with the sugar. Then mix the flour, the stirred yeast, the egg yolk, the butter, and knead the whole thing thoroughly. Cover and let it rise until doubled in size.

Then divide the dough into 4 equal parts, shape them into dumplings, place them a few cm apart on a baking sheet lined with baking paper, cover, and let them rise for another 20 minutes. Then brush the tops with egg, sprinkle with 1-1 large pinches of grated parmesan, and bake in an oven preheated to 180 degrees for 7-8 minutes, then increase the temperature to 220 degrees and bake until golden brown (this is 6-7 minutes).

Season both sides of the meat with salt and pepper. To coat, mix the breadcrumbs with grated Parmesan, the flour with salt, pepper and garlic powder, and beat the eggs with a pinch of salt. Then coat the meat in the classic way: roll in flour, egg, then breadcrumbs, and fry in about 1 cm of oil at medium temperature until golden brown, then remove and place on a paper towel.

For the sauce, first crush the chopped sun-dried tomatoes and garlic with the oil in a food processor, then add the other ingredients and cream well. Then halve the buns, fry them on their cut surface in a dry pan, spread with the sauce, place the meat on top, tear a little mozzarella on top, and add a little arugula, and you're done.