Caesar brussels slaw & parmesan chicken schnitzel burgers

Sprouts are rarely eaten raw, but tossed with a creamy dressing, they make a delicious slaw that partners well with our crisp chicken burgers or leftover ham

Prep:25 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 855
fat 36g
saturates 8g
carbs 81g
sugars 0g
fibre 8g
protein 48g
salt 2.59g

Ingredients

1 large chicken breast
3 tbsp plain flour
1 egg
70g panko breadcrumbs
10g parmesan , grated
vegetable or sunflower oil , for frying
2 brioche burger buns
2 anchovies in olive oil, finely chopped to make a paste
1 small garlic clove , crushed
3 tbsp mayonnaise
2 tsp Dijon mustard
½ lemon , juiced
10g parmesan , grated
150g brussels sprouts

Method

Put the chicken breast on a chopping board, cover with a sheet of baking parchment and bash with a rolling pin or meat mallet until it is a uniform thickness. Remove the parchment and cut the breast into two even pieces. Season both well.
Tip the flour into a shallow dish, beat the egg in another and mix the breadcrumbs and parmesan in a third dish. Dip each piece of chicken into the flour, shake off the excess, then dunk into the egg, turning to coat. Finally, press into the cheesy breadcrumbs until fully coated. Will keep chilled for up to a day, or frozen for two months.
For the slaw, combine the anchovies, garlic, mayo, mustard, lemon juice, parmesan and a twist of black pepper in a large bowl. Halve then finely slice the sprouts, and toss in the dressing to coat.
Drizzle enough oil into a large frying pan to cover the base, and heat over a medium heat. Cook the chicken for 4-5 mins on each side until golden and cooked through. Meanwhile, toast the buns under a hot grill or in the oven. Stuff the chicken schnitzel into the buns along with plenty of slaw.