Chicken Schnitzel Burgers
This chicken schnitzel burger is a crowd-pleasing meal that's perfect for a weekend cook-up. It delivers a golden, crunchy crumb and punchy garlic mayo without the grease and heaviness of a takeaway version. If you're feeding a crowd, this one delivers every time.
Serves
4
Prep time
20 minutes
Cooking time
15
Looking for more easy entertaining recipes? Try my Greek Chicken with Roast Potatoes & Lemon Herb Yoghurt Sauce or my Greek Meatballs with Feta Fries & Greek Salad
Helpful Tips
Storage
- Store schnitzel separately from the buns and toppings in an airtight container in the fridge for up to 3 days.
- Reheat schnitzels in an air fryer at 180°C for 5–6 minutes or in the oven at 200°C for 8–10 minutes to bring back the crunch. Avoid the microwave — it softens the crumb.
- Garlic mayo keeps in the fridge in a sealed jar for up to 5 days.
- Not suitable for freezing once assembled. Cooked schnitzels can be frozen for up to 1 month — reheat from frozen in the oven at 200°C for 15 minutes.
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Substitutions
- Chicken thigh fillets work well in place of breast — pound to an even thickness and cook for an extra minute per side.
Serving Suggestions
Serve with a side of oven-baked chips or a simple green salad. For a lighter serve, skip the bun and slice the schnitzel over the coleslaw as a salad bowl.
Helpful Tips
Storage
- Store schnitzel separately from the buns and toppings in an airtight container in the fridge for up to 3 days.
- Reheat schnitzels in an air fryer at 180°C for 5–6 minutes or in the oven at 200°C for 8–10 minutes to bring back the crunch. Avoid the microwave — it softens the crumb.
- Garlic mayo keeps in the fridge in a sealed jar for up to 5 days.
- Not suitable for freezing once assembled. Cooked schnitzels can be frozen for up to 1 month — reheat from frozen in the oven at 200°C for 15 minutes.
Substitutions
- Chicken thigh fillets work well in place of breast — pound to an even thickness and cook for an extra minute per side.
Serving Suggestions
Serve with a side of oven-baked chips or a simple green salad. For a lighter serve, skip the bun and slice the schnitzel over the coleslaw as a salad bowl.
Ingredients
For the Chicken Schnitzel:
- 500g chicken breast (2 large breasts, halved horizontally and pounded to 1cm thick)
- 1 cup (150g) plain flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper
- 2 eggs, beaten
- 1½ cups (90g) panko breadcrumbs
- Neutral oil, for shallow frying (enough to come ~5mm up the pan)
For the Garlic Mayo:
- 0.5 cup whole egg mayonnaise
- 1 small garlic clove, finely grated
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt to taste
To Build:
- 4 burger buns, toasted
- 4 butter lettuce leaves
- 1 large tomato, sliced
- 4 slices cheddar or Swiss cheese
- Pickled red onion
- Coleslaw (see my recipe here)
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
680
kcal
Protein
48
g
Carbohydrates
52
g
Fat
28
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Make the garlic mayo by whisking together the mayo, garlic, lemon juice, Dijon mustard, honey, and a pinch of salt. Refrigerate until needed.
- Season each chicken piece on both sides with salt and pepper.
- Set up three bowls: flour mixed with garlic powder, paprika, salt and pepper in the first; beaten eggs in the second; and panko breadcrumbs in the third.
- Working one piece at a time, coat each chicken piece in the seasoned flour, shake off the excess, dip into the beaten egg, then press firmly into the panko until fully coated on both sides.
- Pour enough neutral oil into a large frypan to come ~5mm up the sides and heat over medium-high until shimmering. Cook the schnitzels for 2–3 minutes per side until deep golden and cooked through. Work in batches to avoid crowding the pan. Transfer to a wire rack to rest.
- Place a slice of cheese on each schnitzel straight off the heat and let it sit for 30 seconds to melt slightly.
- Toast your buns while the chicken rests.
- Build each burger: spread garlic mayo on both halves of the bun, then layer a butter lettuce leaf, a slice or two of tomato, the schnitzel with melted cheese, pickled red onion, and a spoonful of coleslaw. Cap with the top bun and serve immediately.
Ingredients
For the Chicken Schnitzel:
- 500g chicken breast (2 large breasts, halved horizontally and pounded to 1cm thick)
- 1 cup (150g) plain flour
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper
- 2 eggs, beaten
- 1½ cups (90g) panko breadcrumbs
- Neutral oil, for shallow frying (enough to come ~5mm up the pan)
For the Garlic Mayo:
- 0.5 cup whole egg mayonnaise
- 1 small garlic clove, finely grated
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- ½ tsp honey
- Salt to taste
To Build:
- 4 burger buns, toasted
- 4 butter lettuce leaves
- 1 large tomato, sliced
- 4 slices cheddar or Swiss cheese
- Pickled red onion
- Coleslaw (see my recipe here)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
680
kcal
Protein
48
g
Carbohydrates
52
g
Fat
28
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Make the garlic mayo by whisking together the mayo, garlic, lemon juice, Dijon mustard, honey, and a pinch of salt. Refrigerate until needed.
- Season each chicken piece on both sides with salt and pepper.
- Set up three bowls: flour mixed with garlic powder, paprika, salt and pepper in the first; beaten eggs in the second; and panko breadcrumbs in the third.
- Working one piece at a time, coat each chicken piece in the seasoned flour, shake off the excess, dip into the beaten egg, then press firmly into the panko until fully coated on both sides.
- Pour enough neutral oil into a large frypan to come ~5mm up the sides and heat over medium-high until shimmering. Cook the schnitzels for 2–3 minutes per side until deep golden and cooked through. Work in batches to avoid crowding the pan. Transfer to a wire rack to rest.
- Place a slice of cheese on each schnitzel straight off the heat and let it sit for 30 seconds to melt slightly.
- Toast your buns while the chicken rests.
- Build each burger: spread garlic mayo on both halves of the bun, then layer a butter lettuce leaf, a slice or two of tomato, the schnitzel with melted cheese, pickled red onion, and a spoonful of coleslaw. Cap with the top bun and serve immediately.
Watch How to Make It
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Easy Entertaining
Chicken
Weeknight dinners