Crispy Chicken Burger

Ingredients for 4 servings:

• 600 g chicken breast
• 4 rolls (ciabatta)
• 100 g arugula
• 2 tomatoes
• ½ cup sour cream
• 3 tbsp mayonnaise
• ½ tbsp Worcestershire sauce
• 1 tbsp white wine vinegar
• 2 cloves garlic
• 1 egg(s)
• Cornflakes or nachos
• 100 g Parmesan
• salt and pepper
• e.g. chili sauce
• Oil or lard for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Crispy chicken burger

Grate the Parmesan into fine shavings. For the burger sauce, mix about half of the Parmesan with the sour cream, mayonnaise, Worcestershire sauce, and white wine vinegar. Crush the garlic and season with salt and pepper. Thinly slice the tomatoes and wash the arugula. Wash the meat and pat dry. Cut the two chicken breasts crosswise into two equal-sized fillets and season with salt and pepper. Prepare three plates: one with beaten egg, one with flour, and one with crumbled cornflakes or nachos. It works best if you put the cornflakes in a bag and crush them. Heat enough oil or lard in a pan. Coat the four chicken breasts one after the other, first in the egg, then in the flour, and finally in the cornflakes. Fry on high heat for about 5 minutes on each side. Spread the burger sauce on the ciabatta buns, which have been warmed up if desired. Top with tomatoes, arugula and chicken and sprinkle with Parmesan.