A crispy and delicious alternative to the classic beef burger. This version features chicken in a spicy breadcrumb coating, while the green element is a chili-spiced slaw made from red and green pointed cabbage and red onion. If you like, you can add a handful of grated carrot.
Ingredients
2 eggs
2 dl wheat flour
3 dl breadcrumbs
2 tsp paprika
2 tsp cumin
2 tsp chilli powder
1 tsp garlic powder
2 large chicken breast fillets
Oil for frying
½ bunch coriander
4 burger buns
Mayonnaise
Salt and pepper
Spicy slaw:
½ pointed cabbage
½ red onion
100 g crème fraîche
4 tbsp. mayonnaise
1 tbsp. apple cider vinegar span>
½ tbsp Dijon mustard
1 tsp sugar
Chilli powder to taste
Salt and pepper
Method
Beat the eggs in a deep plate and divide the wheat flour and breadcrumbs between two separate deep plates. Season the breadcrumbs with the spices, salt and pepper.
Place the chicken fillets on a chopping board between two pieces of cling film and flatten them with a rolling pin. Then cut them in half. First coat the chicken pieces in the flour mixture, then in the beaten egg and finally in the breadcrumbs. Coat them once more in the egg and breadcrumbs.
Heat a generous amount of oil in a frying pan and brown the chicken fillets on both sides. Finish cooking them on a wire rack in an oven preheated to 180 degrees for about 7-8 minutes, until they are cooked through. Sprinkle them with a little salt.
Coarsely chop the coriander.
Warm the burger buns in the oven, cut them in half and spread them with mayonnaise. Top with chicken, spicy slaw and coriander.
Spicy slaw:
Slice the pointed cabbage. Peel the red onion and slice it into thin rings.
Mix the crème fraîche, mayonnaise, apple cider vinegar, Dijon mustard and sugar in a bowl and season the dressing with chilli, salt and pepper. Toss it together with the vegetables.
