Crispy, golden-brown chicken schnitzel burger served on a soft bun, layered with fresh lettuce, coleslaw, and tangy pickles. A perfectly delicious homemade burger that your whole family will love.
Enjoy a delightful family meal with our delicious chicken schnitzel burger. With its irresistible combination of crispy and juicy chicken breasts, soft buns, and tangy vegetables, this schnitzel burger is a surefire winner for any day of the week.
With just about 30 minutes of prep time and 10 minutes of cook time, you can have a mouthwatering chicken schnitzel burger on the table in less than one hour, making it a true dinner game-changer!
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- Boneless skinless chicken breast: Tender and lean, the chicken breasts provide a juicy and protein-rich base for your schnitzel burgers.
- One large breast weighs about 8-9 oz/ 220-250 g. Two large breasts, split in two horizontally, are enough to make four chicken schnitzel burgers.
- Double the recipe if you would like to serve the schnitzel with other sides (so not in a burger).
- Seasoning: Fine sea salt or kosher salt, ground black pepper, and your favorite seasoning mixture or dry rub.
- Eggs for dipping the meat before flouring it.
- Flour coating ingredients: All-purpose flour, cornstarch, which helps create a lighter and crispier texture on the chicken's exterior when fried, and baking powder for a crispier and less dense crust on the chicken.
- Oil with a high smoke point and neutral flavor, such as vegetable or canola oil. You can submerge the chicken in oil fully or partially; the cooking time will change accordingly.
- Burger buns with or without sesame seeds. We also like making burgers using whole wheat, chewier buns, pretzel buns, or crusty ciabatta bread.
- Coleslaw: A refreshing and crunchy combination of shredded cabbage and carrots. Use our homemade coleslaw for burgers or the German coleslaw; both recipes are easy to make, quick, and delicious.
- Mayonnaise and mustard to spread on the buns. We often add some sweet or hot chili sauce as well. Ketchup or other favorite sauces are also great. Try our super hot Peri Peri Sauce.
- Red onion, lettuce, and pickled cucumbers (gherkins) for more crunch, flavor, and freshness.
- Cheese: It’s optional but great. Top the chicken schnitzel with cheddar, Gouda, Swiss, or another variety.
How to make chicken schnitzel burgers?
Prepare the schnitzel:
- Cut the breasts horizontally into two cutlets each. Pat them dry with paper towels and season them with salt, pepper, and half of the seasoning mixture (1).
- Whisk flour, cornstarch, baking powder, salt, and the remaining seasoning mixture in a bowl and beat the eggs in another bowl.
- Dip the cutlets into the eggs, then coat them with the flour mixture on both sides (2).
- Heat the oil (350°F/175°C). You will need enough oil to half or fully submerge the chicken.
- Fry the schnitzel in several batches if necessary, taking care not to overcrowd the pan until they are crispy, nicely browned, and cooked through (2,3).
- Transfer to a plate lined with paper towels to absorb the excess fat.
- Fully submerged in oil: 4-5 minutes - no flipping necessary.
- Partially submerged in oil: 6-8 minutes - flip halfway through.
- The cooking time also depends on the thickness of the chicken pieces. Check with a meat thermometer (the Amazon link opens in a new tab); the internal temperature should be 165°F/74°C.
- Lightly toast the burger buns in a skillet or grill pan.
- Spread a layer of mayonnaise on the bottom bun and a dollop of mustard on the top bun. Additionally, you can add some hot or sweet chili sauce or ketchup.
- Place a leaf or two of fresh lettuce on top of the condiments.
- Cut each schnitzel in two and arrange the pieces on top of the lettuce. Add a slice of cheese if desired.
- Top with sliced onions, coleslaw, and pickled cucumber slices.
- Place the top bun over the stack of ingredients and press gently to stabilize the burger.
Customize the schnitzel burger
Experiment with toppings and sauces. You could add:
- crispy bacon
- fried eggs
- grilled pineapple
- sliced avocado
- sliced tomatoes
- caramelized onions
- spicy mayo
- barbecue sauce
Cut the breasts into cutlets:
- Place a kitchen towel under a cutting board to prevent it from slipping. Lay one chicken breast on the cutting board and place one hand flat on top of it. Slice horizontally through the middle. Open up the breast, so you have two fillets.
Properly fry the chicken:
- Before frying, heat the oil to the right temperature (around 350-375°F/ 175-190°C). This ensures that the breaded cutlets cook evenly and absorb less fat, producing a crispy, golden-brown exterior. Avoid overcrowding the pan to maintain consistent heat.
- To fully enjoy the crispy texture and juiciness of the chicken schnitzel burger, serve it immediately after assembly. This way, all the flavors, and textures will be at their best.
Sure, but adjust the cooking time accordingly; they will need a bit longer.
Schnitzel is best served immediately for the best texture and flavor. However, you can prepare it and store it in the refrigerator. Reheat it in the oven or toaster oven briefly before assembling the burger to regain its crispiness.
Sure. Check out our recipe for Baked Schnitzel.
How to store and reheat?
- If you have leftover burgers, it's best to disassemble them before storing. Remove any toppings or condiments that may make the bun soggy. Store the cooked chicken schnitzel separately from the bun and toppings.
- Refrigerate leftover chicken in an airtight container for up to 2-3 days. Freeze in an airtight container for up to 3 months. Defrost in the fridge and reheat before serving.
- Refrigerate buns and toppings separately in their own containers or zip-top bags.
- Schnitzel: Reheat in the preheated oven (350°F/ 175°C) on a baking sheet for 10-15 minutes until heated. This will help retain the crispy texture; microwaving will soften the breading.
- Buns: Reheat the burger buns in a toaster or oven for a few minutes until warmed and slightly toasted.
What to serve with schnitzel burgers?
- Other side dish ideas: Baked Beans, White Cabbage Salad, Mushroom Sauce, frozen corn on the cob, etc.
- Serve the schnitzel as they are (not in a burger) with boiled potatoes, garlic mashed potatoes, German potato salad, Skillet Fried Potatoes, salad with Yogurt Dressing or Raspberry Vinaigrette, or German Red Cabbage.
More schnitzel recipes
Chicken Schnitzel Burger
- Large high-sided frying pan or cast-iron skillet
- Several bowls
- 2 boneless skinless chicken breasts large, Note 1
- vegetable oil for frying, Note 2
- fine sea salt or kosher salt
- ground black pepper
- 2 tablespoons chicken seasoning or dry rub, divided, Note 3
- 2 eggs large
- ½ cup all-purpose flour 60 g
- ¼ cup cornstarch 30 g
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt or kosher
- 4 burger buns
- 4 tablespoons mayonnaise
- 4 teaspoons Dijon mustard Note 4
- 1 small red onion thinly slices
- 4-8 leaves lettuce depending on size
- 2-4 pickled cucumbers (gherkins) depending on size, sliced
- 4 slices cheese optional, Note 5
- Slice the chicken breasts horizontally into two cutlets each. Pat them dry with paper towels and season them with salt, pepper, and 1 tablespoon of the seasoning on both sides. 2 large chicken breasts + salt + pepper + 1 tablespoon of the seasoning mixture
- Flour mixture: Whisk flour, cornstarch, baking powder, salt, and the remaining seasoning mixture in a shallow bowl.½ cup/ 60 g flour + ¼ cup/ 30 g cornstarch + ½ teaspoon salt + 1 tablespoon seasoning
- Lightly beat the eggs in another large shallow bowl. 2 eggs
- Bread chicken: Dip the seasoned chicken pieces into the eggs, and let the excess drip back into the bowl. Dredge them through the flour coating, turning them to coat on both sides and pressing them down gently to help the coating stick. Set them aside.
- Heat the oil; the temperature should be around 350°F/175°C (measured with an oil thermometer). enough oil to half or fully submerge the chicken
- Fry schnitzel: Carefully lower the chicken into the hot oil using tongs; don’t overcrowd the pan; fry the schnitzel in several batches if necessary.
- Cooking time: If the chicken is fully submerged in oil, it will need 4-5 minutes to cook (no flipping necessary). If it’s only partially submerged, it will take 6-8 minutes (flip halfway through).The cooking time also depends on the thickness of the chicken pieces. Check with a meat thermometer; the internal temperature should be 165°F/74°C.
- Transfer the chicken pieces to a plate lined with paper towels to absorb the excess fat.
- Lightly toast the buns in a pan.
- Spread a little mayonnaise on the bottom bun and a dollop of mustard on the top bun. If desired, add some hot or sweet chili sauce. 4 burger buns + 4 tablespoon mayonnaise + 4 teaspoon mustard (+ 4 teaspoon sweet or hot chili sauce)
- Place lettuce on top of the condiments. 4-8 lettuce leaves
- Cut each schnitzel in two and arrange the pieces on top of the salad leaves. Add a slice of cheese if desired. optional 4 slices cheese
- Top with sliced onions, coleslaw, and pickled cucumber slices. 1 red onion + coleslaw + 2-4 pickled cucumbers
- Place the top bun over the stack of ingredients and press gently to stabilize the burger.
- Chicken breast: One large breast weighs about 8-9 oz/ 220-250 g. Two large breasts, split in two horizontally, should be enough to make 4 chicken schnitzel burgers. Double the recipe if you would like to serve the schnitzel with other sides (so not in a burger).
- Oil: Adjust the amount of oil according to the pot size; for perfect deep-frying, the chicken pieces should be submerged in oil. You can use less oil and partially submerge the chicken in it; in this case, the cooking time will be slightly longer (6-8 minutes), and you will have to flip the chicken halfway.
- Seasoning: Use your favorite chicken seasoning or dry rub (try our homemade dry rub for chicken). Alternatively, mix 1 teaspoon sweet paprika + 1 teaspoon smoked paprika + 1 teaspoon garlic powder + ½ teaspoon onion powder + 1 teaspoon oregano + pinch of cayenne pepper + ½ teaspoon salt + ¼ teaspoon black pepper.
- Add a little sweet chili sauce or hot chili sauce (like Sriracha), ketchup, or another favorite sauce for even more flavor.
- The cheese is optional. Use cheddar, Gouda, Swiss, or another variety.
- Nutrition: I considered a scant ½ cup/ 100 ml oil when calculating the nutrition, but that's probably not very accurate.