Home > Resources > american, burgers, dressings, recipe, thaw & serve > Chicken Schnitzel Burger With Slaw

Makes 4, scale as needed.

Ingredients

Amount	Measure	Name
4	each	QBA Milk Bun
236	mL	Simply Vegetable Oil
473	g	GFFC Crumb
473	g	White Wings Plain Flour
10	mL	ETA Mayonnaise
2	each	Chicken Breasts
1	each	Lettuce
2	each	Tomatoes
1	each	White Cabbage
1	each	Red Cabbage
10	mL	Mustard
1	each	Egg
473	mL	Milk

Method

Step 1:

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.

Explore Goodman Fielder Food Service’s range of premium wholesale mayo.

The chef is pictured making the slaw with ETA Mayonnaise

Step 2:

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.

The image shows the chef using the Goodman Fielder Crumbs for breading of the chicken

Step 3:

Pour the Simply 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.

Fried chicken schnitzel is pictured

Step 4:

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.

Chef is shown slicing the QBA milk bun and building the burger

Message from chef Karyn Gilfillan

You can never go wrong with a chicken schnitzel burger. They are easy and quick to make and are perfect for caterers, cafes, pubs and clubs.

See more ideas from Karyn Gilfillan