Pull apart Italian Chicken Schnitzel Burgers
Classic Italian flavours, crispy chicken & hot stringy cheese sat between soft bread rolls. This recipe for Italian schnitzel burgers combines pesto, salami, Italian flavoured chicken & cheese making a perfect weekend lunch!
Serves 4
Effort: Easy/ Moderate
Prep: 20 mins
Cook: 15 mins
Gluten Free Option
Ingredients
2 Chicken breast, sliced in half widthways
1/2 packet Italian coating - PomPomPaddock
1 cup milk
Light oil for frying - canola or peanut
4 pack of breadrolls
Mayo
Pesto - Rarebear basil & macadamia
Salami, 4 large slices (mild or hot on preference)
1 1/2 cups grated Italian blend cheese, plus extra for sprinkling
Fresh basil to serve - optional
Instructions
Preheat oven 200c/ 180c fan.
Follow packet instructions to coat & fry chicken pieces. Pop into the oven to keep warm while preparing the bread rolls.
Keeping the bread rolls together, slice in half. Place bottom layer on a baking tray and dollop mayo across them. On the top layer smudge pesto across each lid.
Remove chicken from the oven and place on the bread rolls, top with salami slices & cheese before place the lids on top. Cover loosely in foil and place in the oven for 10mins.
Remove foil and sprinkle the bread roll tops with more cheese. Place back in the oven until melted.
To serve sprinkle with fresh bail (optional) & enjoy hot stringy cheese.
Hints & tips
Make it Gluten Free: Swap regular bread rolls with GF ones - The Italian coating is already GF.
Chicken: Boneless chicken thighs could also be used in this recipe.
Cheese: If you cant find a Italian grated cheese blend you can use straight mozzarella.
Variations: Try crumbing steak for this burger recipe - see pic below
Coating: For a crunchier crumb blend the Italian coating with breadcrumbs - this is need a egg wash to help it stick.
