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Lemon and herb schnitzel burger

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 Lemon and herb schnitzel burger

  • 15m prep
    •  
  • 10m cook
    •  
  • 4 servings

    • Try these mouth-watering schnitzel burgers, marinated in lemon and herbs and topped with slaw on a brioche bun.

    587 calories per serve

    5 Ingredients

    • 4 slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, crusts removed, torn
    • 4 Coles RSPCA Approved Australian Chicken Breast Steaks with Lemon & Herb Marinade
    • Olive oil, to shallow-fry
    • 1/2 x 400g pkt Coles Ranch Slaw Kit
    • 4 Coles Brioche Burger Buns, split, toasted

    4 Method Steps

    • Step 1
      Process bread in a food processor until fine crumbs form. Coat chicken in breadcrumbs, pressing firmly to coat.
    • Step 2
      Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook chicken, in batches, for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
    • Step 3
      Meanwhile, prepare slaw kit with half the dressing sachet following packet directions, reserving remaining dressing.
    • Step 4
      Place bun bases on serving plates. Top with slaw and chicken. Drizzle with reserved dressing. Top with the roll tops. Serve immediately.


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