Crumbed beef schnitzel and slaw burgers
Enjoy a casual outdoor lunch with these crowd pleasing crumbed beef schnitzel and slaw burgers. Sandwiched between a toasted bun, with fresh slaw and a herby panko coated beef schnitzel, what’s not to love?
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Perfect match for the 2024 Gold medal winning beer, Panhead Port Road Pilsner. |
Ingredients
Method
Ingredients
- ¾-1 cup panko breadcrumbs
- Large handful of fresh herbs, roughly chopped (we used parsley)
- 4 beef schnitzels
- ⅓ cup plain flour
- 2 eggs, beaten
- 4 burger buns, toasted
- Slaw of your choice (we used Asian Sesame Slaw)
Method
- In a shallow bowl combine panko and fresh herbs.
- Crumb the schnitzel, by dusting lightly in flour seasoned with salt and pepper, then dip in the beaten egg, followed by a coating of the herby panko mixture.
- Bring a generous drizzle of oil to medium-high heat in a large frying pan. Pan fry the schnitzel for a few minutes on each side or until golden brown and just cooked through. Drain on a paper towel.
- Dress the slaw as desired. Assemble the burgers by topping each bottom bun with slaw and a crumbed beef schnitzel.
- Place the burger bun lids on top and serve immediately.
Top tip: Spread on your favourite sauce (such as aioli or burger sauce) on your burger buns for an elevated burger experience.
Make it a feast with crispy baked wedges and a dipping sauce of your choice (we’ve gone with classic tomato sauce).