Crispy Chicken Schnitzel Burger

Nutrition per serve

Ingredients

• 300g free-range chicken breast fillet
• 10g country seasoning
• 40g panko breadcrumbs
• 200g slaw mix
• 2pcs milk buns
• 1pcs tomato
• 50g smoky aioli
• 1pcs egg
• 30ml plain flour
• 15ml olive oil
• 10ml white vinegar
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Prep chicken
   Put the chicken flat on a board, put your hand on top and halve horizontally into fillets.
2. Step 2 — Crumb chicken
   Whisk 1 egg in a shallow dish. Combine the country seasoning and 2 tbs flour in a shallow dish. Put the breadcrumbs in a separate shallow dish. Dust the chicken with the flour mixture, shake off the excess, then dip in the egg and coat in the breadcrumbs.
3. Step 3 — Dress slaw
   Preheat the grill to high. Put 1 tbs olive oil and 2 tsp white vinegar in a large bowl. Season with salt and pepper and whisk to combine. Add the slaw mix and toss to combine.
4. Step 4 — Cook chicken schnitzels
   Heat 1cm oil in a medium frypan over medium heat. Cook the chicken schnitzels for 2-3 mins each side until golden and cooked through. Drain on a wire rack set over paper towel (this will keep the crumb crisp).
5. Step 5 — Toast buns
   Meanwhile, halve the buns through the middle. Put on an oven tray, cut-side up, and grill for 2-3 mins until lightly toasted.
6. Step 6 — Get ready to serve
   Slice the tomato. Spread the buns with the aioli. Divide the schnitzels, slaw and tomato among the bases, then sandwich with the bun tops to serve.

Allergens

Egg, Gluten, Wheat, Sulphites, Milk, Soy