CHICKEN SCHNITZEL BURGERS

bread crumbs

🥗Healthier: panko bread crumbs

💰Cheaper: crushed crackers

Panko offers a lighter texture, while crushed crackers can be more economical.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese offers a healthier option with fewer calories.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often cheaper.

Chop radish and cucumber finely and add to a bowl.

Add sour cream and whole egg mayonnaise to the bowl with radish and cucumber, then season with salt and pepper and stir well.

Set the salsa aside.

Set up a crumbing station with flour, eggs, and cornflake crumbs.

Cut chicken breast in half and pound it with a meat hammer to an even thickness.

Dredge the chicken in flour, shaking off the excess.

Dip the floured chicken into beaten eggs, coating both sides and shaking off excess.

Coat the chicken in cornflake crumbs, ensuring it is well covered.

Heat olive oil in a pan over low to medium heat.

Add the crumbed chicken to the pan and cook for about 4-5 minutes on each side until golden brown.

Once cooked, remove the chicken from the pan and turn off the heat.

Cut the poppy seed buns in half and optionally toast them.

Layer mixed lettuce leaves on the bottom half of each bun.

Place the cooked chicken schnitzel on top of the lettuce.

Add a dollop of the radish and cucumber salsa on top of the chicken.

Top with the other half of the bun and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens