Chicken Schnitzel Burger Recipe with Pickle Mayo. Sunday dinner recipe ideas. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato

This chicken schnitzel burger recipe will make you our crunchy chicken schnitzel with panko breadcrumbs, parmesan and lemon zest, spread with creamy pickle mayo and topped with bacon, cabbage and tomato between soft burger buns. Served with spicy potato wedges, it is home-cooked fast food at its finest.

My chicken schnitzel burger recipe with creamy pickle mayo, bacon, cabbage and tomato has come straight from our Siem Reap test kitchen to you. When we finally bit the bullet and made chicken schnitzel this week for the first time in more than 25 years in a bout of homesickness we were very pleasantly surprised.

Served with Lara’s amazing warm potato salad recipe with anchovies, capers, chives and celery leaves, it was damn good. It was so good that we made it a couple of times for “testing purposes” using both shallow and deep frying. Crispy on the outside and moist and flavourful to bite into, the chicken schnitzel and potato salad made a very hearty and yet simple dish.

After the third iteration I thought that our chicken schnitzel would make a great base for a chicken schnitty burger. Little did I know that chicken schnitzel burgers were already a ‘thing’ back home in Australia.

Even the boys from Boston, Donnie and Mark Wahlberg who, along with their chef bro Paul, run the Wahlburgers burger chain were opening a Sydney branch and were going to serve an “Aussie Chicken Schnitty” burger on their opening menu.

Before I tell you more about this chicken schnitzel burger recipe, we have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting Grantourismo by buying us a coffee (we’ll use the money to buy cooking ingredients for recipes we’re testing) or donating to our epic original Cambodian culinary history and cookbook on Patreon.

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Now let me tell you more about my chicken schnitzel burger recipe with creamy pickle mayo, bacon, cabbage and tomato.

Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato

I have to confess to being surprised to learn that chicken schnitty burgers were a thing back home. When we first left Australia to move to the Middle East in the late Nineties, chicken schnitzels weren’t even popular pub grub yet. That came later, along with the chicken parma.

A chicken schnitzel was home-cooked comfort food and a retro-classic from the Seventies at that. So instead of looking to the new chicken schnitzel burger recipes, I went to my favourite fried chicken burger recipe from Belle’s Hot Chicken for inspiration.

Firstly, I wanted a similar sauce, but the inclusion of jalapeños was a little too hot for a ‘schnitty’. So I thought about Lara’s potato salad with anchovies, capers, chives and celery leaves that accompanied our chicken schnitzel and I replaced the jalapeños in Belle’s burger sauce with the capers that Lara used in her salad and I also added our homemade dill pickles.

I also felt that iceberg or romaine lettuce would be a little bland for our chicken schnitzel burger recipe and thought about a simple slaw. But as I already had the creamy sauce, I went with finely sliced cabbage with a little drizzle of the sauce, some olive oil and salt instead.

I noted that some chicken schnitzel burger recipes call for topping the schnitzel with cheese, but our chicken schnitzel already has parmesan cheese in the panko mix. So I looked to the BLT for inspiration and added thick tomato slices for freshness and then countered those with some crispy bacon rashers. Perfect.

Chicken Schnitzel Burger Recipe with Pickle Mayo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

To be honest, we were both so excited by the first version of my chicken schnitzel burger recipe with creamy pickle mayo, bacon, cabbage and tomato, we wanted to share it with you for the weekend, so I’ve only given it a little tweak to publish the recipe today.

Served with our amazing hand-cut spicy potato wedges (and we have a homemade sweet chilli sauce to go with those), it’s great Australian pub food on a plate. Just not for the same crazy prices.

I only have a few quick tips to making this chicken schnitzel burger recipe with creamy pickle mayo, bacon, cabbage and tomato.

Tips to Making this Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato

Just a few quick tips to making this chicken schnitzel burger recipe with creamy pickle mayo, bacon, cabbage and tomato, starting with frying the schnitzel.

We’ve been having a lot of discussions here in our test kitchen about the best oils for shallow frying and deep frying. I’m all in for deep frying with vegetable oil or some other neutral oil, but we’ve been noting that many recipes for Italian and Spanish dishes call for olive oil.

This is a contentious issue in the food world as olive oil’s smoke point is often misrepresented. It is higher than what most people think – 175°C to 210°C (350°F to 410°F) – however, once this temperature is passed and the oil starts smoking heavily, olive oil is not a pleasant oil to work with.

Chicken Schnitzel Burger Recipe with Pickle Mayo. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

We tend not to deep-fry or shallow-fry above 180°C (unless it’s fries), but I will only use olive oil for shallow frying because of the expense. Olive oil is pricey here in Cambodia.

When we deep fry, we’re using a vegetable or neutral oil. We make sure it’s not getting too hot and we reuse it wisely.

Lara has more tips for making the chicken schnitzel recipe in that recipe post. Link above.

It has to be said, I’m not really a fan of chicken breasts, other than for poaching. I’m much more of a thighs guy because fat equals flavour. But flattened chicken breasts are perfect for chicken schnitzel and perfect for this chicken schnitzel burger recipe.

By the time the panko crust is beautifully golden, the interior of the chicken breast is cooked through and remains moist and tender. You could certainly use flattened boneless thighs, but I’d rather see them in a Belle’s burger or a curry.

Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo

Chicken Schnitzel Burger Recipe with Pickle Mayo. Sunday dinner recipe ideas. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato

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This chicken schnitzel burger recipe with creamy pickle mayo and bacon, cabbage and tomato will make you our crunchy chicken schnitzel with panko breadcrumbs, parmesan and lemon zest, spread with creamy pickle mayo and topped with bacon, crispy cabbage and thick slices of tomato between soft burger buns. Served with hand-cut spicy potato wedges, it is home-cooked fast food at its finest.
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Dinner, Lunch
Cuisine: Australian
Servings: 2
Calories: 1354kcal
Author: Terence Carter

Ingredients

  • 2 150 g chicken breast fillets
  • 2 hamburger buns
  • 4 to mato slices thick
  • 60 g cabbage finely sliced
  • 4 rashers bacon
  • ½ cup neutral oil for shallow frying

Chicken Coating

  • 4 tbsp plain flour
  • 1 egg
  • 60 g milk
  • 80 g Panko breadcrumbs
  • 30 g parmesan cheese finely grated

Special Sauce

  • 30 ml mayonnaise
  • 30 ml ketchup
  • 30 ml American mustard
  • 1 tbsp capers finely chopped
  • 1 tbsp gherkins finely chopped

Instructions

  • Cook the bacon in a pan to your liking and leave the burner over medium heat. Remove the bacon and place on paper towels. Halve the hamburger buns and toast the interiors in the bacon fat.
  • Make the special sauce by combining all the ingredients. Place the cabbage in a bowl and a little of the sauce, a dash of olive oil and a little salt to taste.
  • Line up a flat plate, two bowls large enough to hold a chicken breast fillet, and a fourth plate for the coated chicken breast fillets: transfer the flour to the first plate; whisk the egg and milk in the second bowl; and combine the breadcrumbs, parmesan, celery leaves and lime zest in the third dish.
  • Press a chicken breast fillet into the flour, one side then the first, ensuring it’s completely covered in flour.
  • Dip the flour-dusted chicken breast fillet into the milky-egg wash.
  • Press the chicken breast fillet into the Panko breadcrumb mix, one side then the other, ensuring its completely covered in crumbs.
  • Move the chicken breast fillet to the empty plate, then repeat with the other fillets.
  • Refrigerate the chicken breast fillets for 30 minutes.
  • In a fry pan or skillet large enough to hold two chicken breast fillets, heat 1cm of oil over medium heat, then shallow-fry the fillets for around 5 minutes a side until golden-brown. Transfer to a rack to drain off any excess oil and repeat.
  • Place the bases of the burger buns on serving plates. Liberally spread the special sauce on the base. Add the cooked fillets, top with a thin layer of sauce and place the bacon on top.
  • Top with the tomato slices and the cabbage. Add any extra sauce on top and serve. We like to serve it with our own potato wedges for the full burger effect.

Nutrition

Calories: 1354kcal | Carbohydrates: 73g | Protein: 44g | Fat: 98g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Monounsaturated Fat: 50g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 1782mg | Potassium: 854mg | Fiber: 5g | Sugar: 13g | Vitamin A: 920IU | Vitamin C: 21mg | Calcium: 411mg | Iron: 6mg

Please do let us know in the comments below if you make our chicken schnitzel burger recipe, as we’d love to know how it turns out for you.

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Terence Carter is an editorial food and travel photographer and infrequent travel writer with a love of photographing people, places and plates of food. After living in the Middle East for a dozen years, he settled in South-East Asia a dozen years ago with his wife, travel and food writer and sometime magazine editor Lara Dunston.

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