The great heat of jalapeños
** 2 large chicken fillets (skin off) ** 2 eggs ** 2 cups bread crumbs ** 4 crusty rolls ** slices if tasty cheese ** pickled jalapeños ** Emelia’s Smokey Jalapeño Aioli ** 1 avocado sliced ** 2 tomatoes sliced ** washed lettuce leaves ** 1 - 2 cups olive oil
In a bowl whisk the eggs till beaten, in a second bowl place the bread crumbs, set aside. Cut up your chicken fillets, if they are quiet large you will be able to cut them in half so they are not to thick, this will make for a more even cooking of your fillets. Coat your chicken fillet half in the egg wash then place into the bread crumbs and coat both sides, repeat this process for all 4 pieces of chicken.
Cover the bottom of a fry pan with olive oil a heat up to a medium heat, place your crumbed chicken fillets in the pan and cook till crumbs are golden in colour, flip over your fillets and cook the same on the other side, this should take around 10 - 15 minutes each side depending on the thickness of your chicken.
Once chicken is cooked all the way through place the fillets on some paper towel to soak up the excess oil.
Start assembling your burger by cutting your roll in half, if you like your buns a bit toasted do that now. Place your salad item on the bottom half then add your crumbed chicken fillet, on top of the chicken fillet place slices of cheese, top with a couple of tablespoons of Emelia’s Jalapeño Aioli then freshly sliced pickled jalapeños, hole it together with the top half of the bun and enjoy!