Panko chicken schnitzel burgers

Ingredients

• ½ cup plain flour
• 1 egg
• 2 tbsp milk
• ¾ cup panko breadcrumbs
• 1 tsp smoked paprika, plus extra
• 1 tsp table salt
• ¼ cup finely grated Parmesan cheese
• 500 g chicken breast fillets, cut into steaks
• Vegetable oil, for shallow-frying
• Japanese mayonnaise, to serve
• 4 brioche burger buns, toasted
• 2 baby cos lettuce, shredded thickly

Instructions

1. Prepare a crumbing station with three shallow bowls. Place the flour in the first, whisk the egg and milk in the second, combine the breadcrumbs, paprika, salt and cheese in the third. Dip each piece of chicken into flour, egg, then press into the breadcrumbs, coating on all sides. Repeat with remaining chicken, then place onto a plate, ready to fry.
2. Heat enough vegetable oil in a large frying pan to shallow-fry over medium-high heat. Shallow-fry the chicken in batches, turning halfway through the cook time, until golden and cooked through. Transfer to a tray lined with paper towel.
3. Combine some mayonnaise and a sprinkle of paprika in a small bowl until well combined. 
4. To serve, spread the paprika mayo onto the base of the buns. Top with lettuce and chicken schnitzels, then enclose with the bun lid. Serve.

Note

You can also purchase uncrumbed chicken breast schnitzels from supermarkets, which also work well for this recipe.

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