Chicken burgers

Recipe from: 8/6/1998 12:00:00 AM

Ingredients 10
Servings 1
Minutes 10 mins


Serving Change
  • 5
    skinned and deboned chicken breasts
  • 65
    cake flour
  • 4
    chicken spice
  • 4
    herbs for chicken
  • salt and freshly ground black pepper to taste
  • about 60 ml oil
  • shredded lettuce leaves
  • 5
    hamburger rolls, halved and lightly buttered
  • mayonnaise to taste
  • 1
    large tomato, sliced into 5 fairly thick slices


10 mins
Wrap each chicken breast in a fairly large piece of plastic wrap and flatten slightly with a meat mallet or the end of a cake roller.
Blend the cake flour, spices, herbs, salt and black pepper and dredge the chicken breasts with the mixture.
To make a thicker batter dip the chicken in egg first before dredging with the flour.
Heat the oil and fry the chicken breasts until golden brown on both sides. Drain on paper towelling.
Arrange a shredded lettuce on the bottom half of each of the rolls and place a chicken breast on top.
Finish with a dollop of mayonnaise and a slice of tomato.
Cover with the remaining bread roll halves and serve.
Serves 5.

Read more on: poultry  |  shallow-fry


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