These German inspired burgers take chicken schnitzel to a new level.
For the buns, combine ½ cup lukewarm water, sugar and yeast and let sit until frothy. Combine flours, salt and freshly ground (mortar and pestle) caraway seeds with a dough hook. Add molasses, yeast mixture and enough water to make a soft dough. Knead with dough hook for ten minutes. Place in a lightly oiled bowl, cover with cling wrap and prove in warm place for an hour or until doubled in size. Knock back, and shape into six equal buns/rolls. Preheat oven to 180°C. Place onto baking tray, cover with cling wrap and prove for another 10-15 minutes. Brush with egg wash and sprinkle with extra caraway seeds, then bake until browned and sounding hollow when you tap the base. Fill with chicken, slaw, kraut, mustard and sauce.
For the schnitzels, halve each chicken breast to make six thin fillets. Place between cling wrap and use a rolling pin to beat breasts until thin. Combine breadcrumbs with parsley and salt and pepper to taste. Beat together eggs and milk. Dip each breast in flour, then egg wash, then breadcrumbs. Heat two tablespoons of butter in a frying pan until hot, and fry each schnitzel until golden and cooked through, but not dry.
For the slaw, use a mandolin to grate the carrot, cabbage and apple together into a slaw. Toss together, season with a little salt, pepper and a squeeze of lemon juice (this also prevents the apple from browning).
For the applesauce, peel and chop apples, cook down in a small saucepan with a little water into a sauce-like consistency. Spread on half the bun, and spread mustard on the other half.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe has not been edited or tested by the Bake Off Food Department
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