Name: Chicken schnitzel burger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Coleslaw; 2 cup red cabbage, shredded; 1/2 cup beetroot, raw, peeled, grated; 1 granny smith apple, peeled, cored, grated; 1 celery stalk, finely chopped; 1 tablespoon apple cider vinegar; 4 chicken schnitzels; 1/2 cup seasoned plain flour; 2 eggs, beaten; 1 1/2 cup fresh breadcrumbs; 1/3 cup parsley leaves, chopped; 2 teaspoon thyme leaves; 1 teaspoon lemon, zest; 1/3 cup olive oil; 1 french baguette, split long, cut into 4,; 2 tablespoon mayonnaise

Ingredients

Coleslaw

2 cup red cabbage, shredded

1/2 cup beetroot, raw, peeled, grated

1 granny smith apple, peeled, cored, grated

1 celery stalk, finely chopped

1 tablespoon apple cider vinegar

4 chicken schnitzels

1/2 cup seasoned plain flour

2 eggs, beaten

1 1/2 cup fresh breadcrumbs

1/3 cup parsley leaves, chopped

2 teaspoon thyme leaves

1 teaspoon lemon, zest

1/3 cup olive oil

1 french baguette, split long, cut into 4,

2 tablespoon mayonnaise

Method

1.Dust schnitzels in flour, shaking off excess. Dip into egg then coat in combined breadcrumbs, parsley, thyme and zest. Chill 15-20 minutes.

2.Meanwhile to make Coleslaw; in a large bowl, toss all ingredients together. Season to taste.

3.Heat oil in a large frying pan on medium. Cook schnitzels, in 2 batches, 3-4 minutes each side, until golden and cooked through. Drain on paper towel.

4.Spread base of each bread portion with mayonnaise. Top with coleslaw and schnitzel. Cover with top of baguette.