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Caesar brussels slaw & parmesan chicken schnitzel burgers

One caesar brussels slaw & parmesan chicken schnitzel burger

Caesar brussels slaw & parmesan chicken schnitzel burgers

Name: Caesar brussels slaw & parmesan chicken schnitzel burgers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
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; 150g brussels sprouts

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Serves 2

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

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Sprouts are rarely eaten raw, but tossed with a creamy dressing, they make a delicious slaw that partners well with our crisp chicken burgers or leftover ham

Freezable (burgers only)

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Ingredients

Nutrition

Units:

MetricUS

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

For the 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

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Nutrition: Per serving

kcal855
fat36g
saturates8g
carbs81g
sugars13g
fibre8g

high
protein48g
salt2.59g

Method

step 1

Put the chicken breast on a chopping board, cover with a sheet of baking parchment and bash with a rolling pin or meat mallet until it is a uniform thickness. Remove the parchment and cut the breast into two even pieces. Season both well.
step 2

Tip the flour into a shallow dish, beat the egg in another and mix the breadcrumbs and parmesan in a third dish. Dip each piece of chicken into the flour, shake off the excess, then dunk into the egg, turning to coat. Finally, press into the cheesy breadcrumbs until fully coated. Will keep chilled for up to a day, or frozen for two months.
step 3

For the slaw, combine the anchovies, garlic, mayo, mustard, lemon juice, parmesan and a twist of black pepper in a large bowl. Halve then finely slice the sprouts, and toss in the dressing to coat.
step 4

Drizzle enough oil into a large frying pan to cover the base, and heat over a medium heat. Cook the chicken for 4-5 mins on each side until golden and cooked through. Meanwhile, toast the buns under a hot grill or in the oven. Stuff the chicken schnitzel into the buns along with plenty of slaw.

Recipe from Good Food magazine, December 2024

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A star rating of 5 out of 5.4 ratings

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