Chicken Schnitzel Burger

Serves 6
Time 30 minutes


2 x chicken breasts, each sliced into 3 thinner pieces

3 eggs
¼ cup buttermilk

Seasoned crumb:
½ cup plain flour
½ cup panko breadcrumbs
¼ cup sesame seeds
1 tsp smoked paprika
1 tsp cumin
1 tsp coriander
1 tsp cayenne pepper
1 tsp white pepper
Pinch salt

Oil for deep frying

Special sauce:
2 tbsp chives, chopped
¼ cup kewpie mayo
2-3 tbsp tomato ketchup
2-3 tbsp american mustard

To serve:
6 burger buns
2 cups lettuce, shredded
2 tomatoes, sliced
1 cup sauerkraut
Cornichons, to garnish




In a shallow bowl, whisk together the eggs with the buttermilk.

In another shallow dish, combine the flour, panko breadcrumbs, sesame seeds and seasonings to create a seasoned crumb.

Dip the chicken pieces in the egg mixture, shake off any excess, then dip in the crumb. Repeat to create a “double crumb”, then place the crumbed chicken pieces on a plate. Repeat with all the chicken.

In a deep frypan, heat the oil (1-2 inches deep) to about 180° and carefully lower the chicken in to cook. Remove from the oil after a few minutes once golden and crispy all over, and leave to drain on paper towel.

Combine all of the special sauce ingredients in a small bowl. Assemble the burger by placing lettuce and sliced tomato on one half of a burger bun, topped with a chicken schnitzel, some sauerkraut, and a dollop of the special sauce. Top with the other burger bun half, and secure with a cornichon on a toothpick.