A crispy and delicious alternative to the classic beef burger. This version features chicken in a spiced breadcrumb coating, while the green element is a chili-spiced slaw made with red and green pointed cabbage and red onion. If you feel like it, you can also add a handful of grated carrot.
4 servings
Ingredients
2 eggs
2 dl wheat flour
3 dl breadcrumbs
2 tsp. paprika
2 tsp. cumin
2 tsp. chili 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 creme fraiche
4 tbsp. mayonnaise
1 tbsp. apple cider vinegar
½ tbsp. dijon mustard
1 tsp. sugar
Chili powder to taste
Salt and pepper
Equipment
Frying Pan in Carbon Steel or Cast Iron
Instructions
Whisk the eggs in a deep plate, and distribute the wheat flour and breadcrumbs in separate deep plates. Season the breadcrumbs with the spices, salt and pepper.Place the chicken fillets on a cutting board between two pieces of plastic wrap, and pound them flat with a rolling pin. Then cut them in half. Coat the chicken pieces first in the flour mixture, then in the whisked egg and finally in the breadcrumbs. Coat them once more in egg and breadcrumbs.
Heat a good amount of oil in a pan, and brown the chicken fillets on both sides. Finish cooking them on an oven rack in a 180 degree oven for approximately 7-8 minutes, until they are cooked through. Sprinkle them with a bit of salt.
Roughly chop the coriander.
Warm the burger buns in the oven, halve them, 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 creme fraiche, mayonnaise, apple cider vinegar, dijon mustard and sugar in a bowl, and season the dressing with chili, salt and pepper. Toss it together with the vegetables.
