Name: Chicken schnitzel burgers
Total time: 30 min
Yield: Serves 2
Ingredients: 2 skinless chicken breasts; 4 tbsp plain flour; 1 egg beaten; 40g fine dried breadcrumbs; finely grated to make 1 tbsp parmesan; 3 tbsp olive oil; 2 burger buns or floury baps; lemon wedges to serve; shredded iceberg lettuce to serve; 1 tbsp buttermilk, kefir or yogurt; 1 tbsp mayonnaise; 1 tsp cider vinegar; ½ green apple cored and finely sliced; ½ small fennel bulb finely shredded; 2 spring onions finely sliced

2 skinless chicken breasts
4 tbsp plain flour
1 egg
beaten
40g fine dried breadcrumbs
finely grated to make 1 tbsp parmesan
3 tbsp olive oil
2 burger buns or floury baps
lemon wedges
to serve
shredded iceberg lettuce
to serve

SLAW

1 tbsp buttermilk, kefir or yogurt
1 tbsp mayonnaise
1 tsp cider vinegar
½ green apple
cored and finely sliced
½ small fennel bulb
finely shredded
2 spring onions
finely sliced

Method

step 1
Butterfly the chicken breasts, then bash between two pieces of baking paper until about 5mm thick, then season both sides. Put the flour and egg into separate shallow bowls, and mix the breadcrumbs with the parmesan in a third bowl. Dust the chicken in the flour, dip in the egg then coat in the cheesy breadcrumbs.
step 2
Heat the oil in a frying pan over a medium-high heat, and fry the schnitzels for 3-4 minutes on each side or until golden, crisp and cooked through.
step 3
Combine the slaw ingredients in a large bowl, and season. Split and toast the buns. Squeeze a little lemon juice over the schnitzels, then cut each in two pieces. Serve in the buns with the lettuce and slaw, with any remaining slaw alongside.