 |
| Burger-Monster!!!...Om nom nom nom.... |
I have been craving for a burger ever since my friend, Simran, posted a most scrumptious looking photo of her mouth-watering Mini lamb burgers on A Little Yumminess. Well, lamb burgers will have to wait (although probably not for long) as my thoughts started to wander back to the time I used to enjoy these chicken schnitzel burgers with Thai Sweet Chilli at Fishbonez, a fish-and-chip shop in the Central Coast. It was the first time I ever tried one, and together with the side of crunchy seasoned potato chips, it was one of the best chicken burgers I had, albeit simple. We did try making them at home a few years ago, but using frozen schnitzels, it didn't taste as good as these "from-scratch" ones I prepared last night.
Making a good schnitzel isn't that difficult. Just use fresh breadcrumbs (from stale day-old bread, preferably a crusty loaf and not sandwich bread) with plenty of herbs and seasoning and you've got all the flavour you need there. I reverted to the schnitzel recipe I used in my Parmesan & Herb Crusted Chicken Schnitzel but modified it slightly by omitting the parmesan. I figured the cheese might overpower the sweet chilli, and is probably not the ideal combination of flavours either. The burger turned out really delicious, sandwiched between toasted hamburger buns, drizzled with sweet chilli and mayonnaise, topped with shredded lettuce and slices of vine-ripened truss tomatoes. For the side, I fried up some hashbrowns and served them with hot ABC chilli sauce, just like how I used to enjoy them for breakfast at McDonald's in Singapore!
Try this out! It's as healthy as a burger can be, using lean chicken breast fillets, coated in fresh breadcrumbs and pan-fried, not deep-fried! They were also a winner with the kids and make a great (and healthier) alternative to chicken nuggets.
Thai Sweet Chilli Chicken Schnitzel Burger Recipe
Ingredients
1 chicken breast fillet (about 600g), escalloped (this gives you 4-5 pieces)
5-6 pieces of stale bread, torn to pieces
Rosemary/Parsley/Thyme
1 large egg, beaten with 1 tbsp milk
Plain flour for coating
Salt and pepper
Olive oil for frying
Hamburger buns, halved and buttered each side and lightly toasted in a pan
Tomatoes, sliced
Lettuce, shredded
Mayonnaise
Thai Sweet Chilli Sauce (I used Sandhurst brand)
Method
- Using a meat mallet, flatten the chicken into thin escallopes, from which you will get 4-5 pieces. Cut them in half if they are too big for the burger.
- In a food processor, combine stale bread with some parsley, rosemary and thyme, and season with a good amount of salt and pepper. Using the pulse button, process into breadcrumbs. Pour out onto a plate.
- Heat up about 2-3 tbsp oil in a frying pan (or enough to cover base of the pan). Dip the chicken escallope into the flour (shake off excess), then into the egg mixture, and into the breadcrumbs and coat both sides. Then dip it in egg again and back into the breadcrumbs for a double coating (optional). Throw breadcrumbs over the top and all over the chicken and press the crumbs in firmly to ensure a thick and even coating.
- Slowly lower the chicken into the pan and repeat the same crumbing process with the other pieces of chicken. Fry chicken on medium heat for about 4 minutes on each side till golden brown and crisp. Add more oil if necessary. Transfer to a plate when done.
- Assemble the burger: Top the bottom halves of the toasted hamburger buns with one or two pieces of the schnitzels, then drizzle over a generous amount of sweet chilli sauce. Top with the sliced tomatoes and shredded lettuce, squeeze some mayonnaise over, and then cover with the hamburger bun tops. Serve with chips/hashbrowns and salad.
