Description

This recipe features crispy parmesan chicken schnitzel burgers paired with a tangy Caesar-style Brussels sprout slaw. The chicken is pounded thin, coated in a flavorful mixture of panko breadcrumbs and parmesan, then pan-fried to golden perfection. The slaw combines anchovy, garlic, Dijon mustard, and parmesan for a zesty dressing tossed with finely sliced Brussels sprouts. Served on toasted brioche buns, these burgers deliver a satisfying crunch and savory taste perfect for a hearty lunch or casual dinner.

Ingredients

Scale

For the Chicken Schnitzel:

1 large chicken breast
3 tbsp plain flour
1 egg
70g panko breadcrumbs
10g parmesan, grated
Vegetable or sunflower oil, for frying

For the Caesar Brussels Slaw:

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
150g Brussels sprouts
Black pepper, to taste

For Assembly:

2 brioche burger buns

Instructions

Prepare the Chicken: Place the chicken breast on a chopping board, cover with baking parchment, and gently pound with a rolling pin or meat mallet until it’s of even thickness. Remove the parchment, then cut the breast into two equal pieces. Season both pieces thoroughly with salt and pepper.
Set up Breading Stations: Pour flour into a shallow dish, beat the egg in a separate bowl, and combine the panko breadcrumbs with 10g of grated parmesan in a third dish. This three-stage breading process ensures a crispy coating.
Bread the Chicken: Dredge each piece of chicken in the flour first, shaking off any excess. Then dip into the beaten egg, turning to coat it evenly. Finally, press the chicken firmly into the parmesan-panko mixture until fully coated. The coated chicken can be kept chilled for up to 24 hours or frozen for up to two months at this stage.
Make the Caesar Brussels Slaw: In a large bowl, combine the anchovy paste, crushed garlic, mayonnaise, Dijon mustard, lemon juice, grated parmesan, and a twist of black pepper. Halve and finely slice the Brussels sprouts, then toss them in the dressing to coat thoroughly.
Cook the Chicken: Heat enough vegetable or sunflower oil in a large frying pan over medium heat to cover the base. Fry the coated chicken schnitzels for 4-5 minutes per side until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
Toast the Buns: While the chicken is cooking, toast the brioche buns under a hot grill or in a preheated oven until lightly crisp and warmed through.
Assemble the Burgers: Place each cooked chicken schnitzel onto the bottom half of a toasted brioche bun. Generously pile on the Caesar Brussels slaw, then top with the other half of the bun. Serve immediately while warm and crisp.

Notes

You can prepare the breaded chicken schnitzels in advance and freeze them; just thaw before frying.
Use freshly grated parmesan for the best flavor and texture in the breadcrumb coating and slaw.
Adjust the amount of anchovy paste in the slaw according to your taste preference for saltiness and umami.
For a lighter version, consider baking the schnitzels in the oven at 400°F (200°C) for about 15-20 minutes, flipping halfway through.
Ensure the oil in the pan is hot enough before frying to get a crispy crust without absorbing excess oil.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: American

Keywords: chicken schnitzel burgers, parmesan chicken, Brussels sprout slaw, Caesar slaw burger, crispy chicken burger, panko chicken, easy chicken burger recipe