Chicken schnitzel burger
Apr 29, 2012 2:00pm- 20 mins preparation
- 15 mins cooking
- Serves 4
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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
Chicken schnitzel burger
- 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
- 1Dust schnitzels in flour, shaking off excess. Dip into egg then coat in combined breadcrumbs, parsley, thyme and zest. Chill 15-20 minutes.
- 2Meanwhile to make Coleslaw; in a large bowl, toss all ingredients together. Season to taste.
- 3Heat 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.
- 4Spread base of each bread portion with mayonnaise. Top with coleslaw and schnitzel. Cover with top of baguette.
Notes
Seasoned flour is plain flour with added seasonings of choice.
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