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

Cook Time 15 minutes

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

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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.

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Ingredients Directions

Serving Scaler

Serves 4 1x 2x 3x

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)

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.

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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.