Dinner

Caesar Brussels Slaw & Parmesan Chicken Schnitzel Burgers Recipe

ByCleo Brixton January 3, 2026January 3, 2026

Introduction

This Caesar Brussels Slaw & Parmesan Chicken Schnitzel Burger is a delightful twist on the classic chicken sandwich. Crispy, golden schnitzel meets a tangy, flavorful Brussels sprout slaw for a satisfying and unique burger experience.

A crispy fried chicken sandwich with three visible layers: a shiny golden brown top bun, a thick golden crispy fried chicken fillet in the middle, and a bottom bun with a light toast color; on top of the chicken is a layer of creamy shredded coleslaw with green and white pieces that looks fresh and slightly wet. The sandwich sits on a wooden board with golden French fries scattered behind it. To the left, there is a white bowl filled with more creamy shredded coleslaw and a copper spoon nearby with some coleslaw on it. The background shows some green leafy plants and teal pottery on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large chicken breast
3 tbsp plain flour
1 egg
70g panko breadcrumbs
10g parmesan, grated
Vegetable or sunflower oil, for frying
2 brioche burger buns
2 anchovies in olive oil, finely chopped to make a paste
1 small garlic clove, crushed
3 tbsp mayonnaise
2 tsp Dijon mustard
½ lemon, juiced
10g parmesan, grated (for the slaw)
150g Brussels sprouts

Instructions

Step 1: Place the chicken breast on a chopping board and cover with a sheet of baking parchment. Using a rolling pin or meat mallet, bash it until it reaches a uniform thickness. Remove the parchment and cut the breast into two even pieces. Season both pieces well.
Step 2: Prepare three shallow dishes: one with the plain flour, one with the beaten egg, and one with the panko breadcrumbs mixed with 10g grated parmesan. Dip each chicken piece first into the flour, shaking off excess, then into the egg, and finally press into the cheesy breadcrumbs until fully coated. You can chill the coated chicken for up to a day or freeze for up to two months before cooking.
Step 3: Make the slaw by combining the anchovy paste, crushed garlic, mayonnaise, Dijon mustard, lemon juice, 10g parmesan, and a twist of black pepper in a large bowl. Halve the Brussels sprouts and finely slice them, then toss into the dressing until well coated.
Step 4: Heat enough oil in a large frying pan over medium heat to cover the base. Fry the chicken schnitzels for 4-5 minutes on each side, until golden and cooked through. While cooking, toast the brioche buns under a grill or in the oven until lightly browned.
Step 5: Assemble the burgers by placing the cooked chicken schnitzel inside the toasted buns and piling on plenty of the Caesar Brussels slaw before serving.

Tips & Variations

For extra flavor, add a slice of ripe tomato or some fresh rocket leaves to the burger.
Substitute panko breadcrumbs with crushed cornflakes for an even crunchier coating.
If you prefer, swap anchovies for capers to keep the dressing milder but still savory.

Storage

Store any leftover chicken schnitzels and slaw separately in airtight containers in the fridge for up to 2 days. Reheat the schnitzels in a hot oven or skillet to maintain crispiness. The slaw is best served fresh but can be kept chilled and stirred before serving again.