Crumbed Chicken Burger2018-09-28
- Servings : 4
- Prep Time : 10m
- Cook Time : 8m
- Ready In : 20m
Chicken burgers don’t have to be dry and tasteless, especially when topped with delicious sundries tomato and feta.
- 2 chicken breasts, halved
- 96g flour
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- salt and pepper, to taste
- 3 eggs, lightly beaten with 80ml water
- 250g breadcrumbs
- 2 tbsps olive oil
- 100g feta cheese, sliced
- 150g sun-dried tomatoes
- 4 bread rolls, split, toasted
Beat the chicken breast halves down with flat end of mallet, compacting the meat.
Combine the flour, onion powder, garlic powder, salt and pepper into a bowl. In a second bowl, mix together eggs and water, and in the third bowl, add the bread crumbs.
Roll each chicken breast in the flour mix, dip them in the egg mix and shake off excess moisture, then coat the chicken breast thickly with crumbs, pressing them into the flesh.
Heat the olive oil in a frying pan on medium high, then cook the breasts for 4 minutes on each side. Serve in bread rolls with tomato slices, rocket, sun-dried tomato and feta slices.