The ultimate chicken schnitty burger
Serves 2
Ingredients
2x chicken breasts – butterflied (slice in half)
¼ cup corn flour
1 cup bread crumbs
½ cup grated parmesan
1 tbsp dried thyme
1 egg - whisked
2 cups shaved cabbage
Big handful of chopped parsley
1 cheek of red onion – very thinly sliced
1 teaspoon Dijon mustard
¼ cup best foods mayo
Juice of half a lemon
Extras: Cheese, extra mayo, gherkins, and 2 brioche buns
Instructions
Slice the chicken breast in half, put it into a snap lock bag and bash it with something heavy so it’s roughly 1cm thick.
Thinly slice the onion, cabbage and parsley, add them to a bowl and mix it with the mayo, mustard and lemon juice. Set it aside.
Dip the chicken into the flour, then the egg wash, and then into the crumb (make sure to pat it well with the crumb)
Ready a pan on a medium heat with about a 1cm thick layer of oil.Fry the chicken for roughly 2.5 minutes per side.
When you have flipped the chicken, using a separate pan butter the bread buns and then gently fry them butter side down for a minute and then flip it and add the cheese onto the bottom bun so it heats through.
Now, put the cooked chicken onto the bottom bun, add the gherkins, coleslaw and then spread some mayo onto the top bun and sandwich is all together.
