Chicken Schnitzel Burger Recipe with Creamy Pickle Mayo and Bacon, Cabbage and Tomato
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.
Servings: 2
Calories: 1354kcal
Equipment
Ingredients
- 150 g chicken breast fillet (x 2) two
- 2 hamburger buns
- 4 tomato 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. Transfer to a tray and keep warm in the oven on low.
- 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 up to 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 experience.
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