Try this out! It's as healthy as a burger can be, using lean chicken breast fillets, coated in fresh breadcrumbs and pan-fried, not deep-fried! They were also a winner with the kids and make a great (and healthier) alternative to chicken nuggets.
Thai Sweet Chilli Chicken Schnitzel Burger Recipe
1 chicken breast fillet (about 600g), escalloped (this gives you 4-5 pieces)
5-6 pieces of stale bread, torn to pieces
1 large egg, beaten with 1 tbsp milk
Plain flour for coating
Salt and pepper
Olive oil for frying
Hamburger buns, halved and buttered each side and lightly toasted in a pan
Thai Sweet Chilli Sauce (I used Sandhurst brand)
- Using a meat mallet, flatten the chicken into thin escallopes, from which you will get 4-5 pieces. Cut them in half if they are too big for the burger.
- In a food processor, combine stale bread with some parsley, rosemary and thyme, and season with a good amount of salt and pepper. Using the pulse button, process into breadcrumbs. Pour out onto a plate.
- Heat up about 2-3 tbsp oil in a frying pan (or enough to cover base of the pan). Dip the chicken escallope into the flour (shake off excess), then into the egg mixture, and into the breadcrumbs and coat both sides. Then dip it in egg again and back into the breadcrumbs for a double coating (optional). Throw breadcrumbs over the top and all over the chicken and press the crumbs in firmly to ensure a thick and even coating.
- Slowly lower the chicken into the pan and repeat the same crumbing process with the other pieces of chicken. Fry chicken on medium heat for about 4 minutes on each side till golden brown and crisp. Add more oil if necessary. Transfer to a plate when done.
- Assemble the burger: Top the bottom halves of the toasted hamburger buns with one or two pieces of the schnitzels, then drizzle over a generous amount of sweet chilli sauce. Top with the sliced tomatoes and shredded lettuce, squeeze some mayonnaise over, and then cover with the hamburger bun tops. Serve with chips/hashbrowns and salad.