Chicken Schnitzel Burger With Slaw
Burgers; the menu item that always leaves customers wanting more. Chef Karyn’s Chicken Schnitzel Burger recipe is and flavoursome – check it out.
Ingredients
Serves:
- 4 each QBA Milk Bun
- 236 mL Simply Vegetable Oil
- 473 g GFFC Crumb
- 473 g White Wings Plain Flour
- 10 mL ETA Mayonnaise
- 2 each Chicken Breasts
- 1/4 each Lettuce
- 2 each Tomatoes
- 1/4 each White Cabbage
- 1/4 each Red Cabbage
- 10 mL Mustard
- 1 each Egg
- 473 mL Milk
Method
Step 1:
Making the slaw: roughly slice the onion and the white and red cabbage. Add the seeded mustard to the vegetables, followed by the ETA Mayonnaise. Mix the ingredients until it is all evenly coated. Then, place to the side.
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Step 2:
Preparing the chicken schnitzel: Cut off any fatty pieces of the chicken breast, slice them in half and bash them until they flatten evenly. In a bowl, crack the egg, pour in the milk and whisk together. In another bowl, place the White Wings Plain Flour – this will be used to coat the chicken.
Using tongs, coat the chicken with the flour, place it in the egg wash and then the GFFC Crumb. Shake the fillet and place to the side. Repeat this step for the rest of the chicken.
Step 3:
Pour the Simply Vegetable Oil into a deep fryer. Then, add the schnitzels and wait until they are golden brown. Once cooked, set to the side on a plate.
Step 4:
To build the burger: Slice the QBA Milk Bun in half, add the sliced lettuce and tomato, followed by the mayonnaise-based slaw and chicken schnitzel. Then, serve.
