Add the mayo, 2 tbsp of parmesan, lemon juice, one minced garlic clove, 2 tbsp of chopped basil, and a pinch of salt and pepper to a small bowl and mix. This will be the parmesan-basil-garlic aioli burger sauce.

Slice the chicken breast in half to create two thinner chicken fillets. You could also use 2 small chicken breast fillets and pound them to an even thinness.

Beat the egg with 1 tbsp of parmesan, minced garlic (one clove), and 1 tbsp of chopped basil.

Add a tablespoon of parmesan to the breadcrumbs.

Set up the breading station: flour, eggs, and breadcrumbs. Season everything with a pinch of salt and pepper.

Bread the chicken: first through the flour, then the egg, and finally the breadcrumbs.

To a pan over medium-high heat, add 1 cup of oil.

When oil is hot, add the breaded chicken and cook until golden on one side (about 3-4 minutes).

Then flip and cook on the other side until golden and cooked through (another 4 minutes, although that will depend on how thin/thick your chicken breast fillet is).

Remove the cooked chicken breast from the pan to a plate with paper towels or a cooling rack.

Toast the buns in a pan for about 2 minutes until golden.

Assemble the burgers – toasted bun, chicken, burger sauce, tomato, and lettuce.