|4||each||QBA Milk Bun|
|236||mL||Crisco Vegetable Oil|
|473||g||White Wings Plain Flour|
Making the slaw: roughly slice the onion and the white and red cabbage. Add the seeded mustard to the vegetables, followed by the ETA Mayonnaise. Mix the ingredients until it is all evenly coated. Then, place to the side.
Preparing the chicken schnitzel: Cut off any fatty pieces of the chicken breast, slice them in half and bash them until they flatten evenly. In a bowl, crack the egg, pour in the milk and whisk together. In another bowl, place the White Wings Plain Flour – this will be used to coat the chicken.
Using tongs, coat the chicken with the flour, place it in the egg wash and then the GFFC Crumb. Shake the fillet and place to the side. Repeat this step for the rest of the chicken.
Pour the Crisco Vegetable Oil into a deep fryer. Then, add the schnitzels and wait until they are golden brown. Once cooked, set to the side on a plate.
To build the burger: Slice the QBA Milk Bun in half, add the sliced lettuce and tomato, followed by the mayonnaise-based slaw and chicken schnitzel. Then, serve.