Crunchy Chicken Schnitzel Burger | Aaron Craze

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Panko offers a lighter texture while crushed crackers are often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

Butterfly the chicken breasts by running down the middle and opening them up.

Place cling film underneath the chicken to prevent tearing while bashing.

Flatten the chicken to about 1-1.5 cm thick using a meat mallet.

Season one side of the chicken with salt and black pepper.

Place the chicken back on the tray and dust with flour, tapping off excess.

Season the breadcrumbs with chopped rosemary and cayenne pepper, then mix.

Whisk one egg in a bowl for coating.

Dredge the chicken in flour, then dip it in the egg, ensuring it's completely covered.

Coat the chicken in the seasoned panko breadcrumbs, pressing to adhere.

Heat vegetable oil in a skillet over medium heat until shimmering.

Carefully place the breaded chicken in the hot oil, away from yourself to avoid splashes.

Cook the chicken for about 5 minutes until golden brown, checking the color underneath.

Remove the chicken from the skillet and let it rest.

Prepare the coleslaw by chopping carrot, beetroot, fennel, and apple into small pieces.

Mix two spoonfuls of mayonnaise with a small amount of harissa to create a harissa mayo.

Combine the chopped vegetables with the harissa mayo to make the coleslaw.

Slice the cooked chicken to serve.

Assemble the burger with a layer of mayo, coleslaw, lettuce, and the sliced chicken on the bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens