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🍽️ Crispy Chicken Burgers

637 kcal · 30 min · 4 servings

Ingredients

• 4 chicken cutlets
• 1 egg
• 2 tbsp flour
• 6 tbsp breadcrumbs (more if needed)
• 4 rolls (with sunflower seeds)
• 0.333 cucumber
• 200 g cream cheese (low-fat)
• 1 box cress
• 4 leaves iceberg lettuce
• salt
• pepper
• 2 tbsp ghee

Instructions

1. 1. Place the chicken cutlets on a cutting board and lightly pound them flat using a meat mallet or rolling pin.
2. 2. Season the cutlets on both sides with salt and pepper.
3. 3. Put some flour into a shallow bowl.
4. 4. Crack an egg into a second shallow bowl and whisk it with a fork.
5. 5. Put breadcrumbs into a third shallow bowl.
6. 6. Coat each cutlet briefly in the flour and shake off any excess flour.
7. 7. Dip the floured cutlets into the whisked egg and coat them thoroughly.
8. 8. Press the egg-coated cutlets into the breadcrumbs so they are covered on all sides.
9. 9. Press the coating firmly onto the meat with your fingers.
10. 10. Heat clarified butter in a large frying pan.
11. 11. Fry the cutlets in the hot fat until golden brown on both sides.
12. 12. Place the finished cutlets on a kitchen towel to drain excess fat.
13. 13. Slice the buns horizontally into two halves.
14. 14. Spread the bottom half of each bun generously with cream cheese.
15. 15. Place some cress on top of the cream cheese layer.
16. 16. Place a lettuce leaf on top of the cress.
17. 17. Peel the cucumber.
18. 18. Slice the peeled cucumber into thin rounds.
19. 19. Place one fried chicken cutlet on each prepared bun bottom.
20. 20. Arrange the cucumber slices evenly over the cutlet.
21. 21. Close the burger with the top half of the bun.
22. 22. Garnish the finished burgers with a little extra cress on the cucumber slices, if desired.

Nutrition per serving

• kcal: 637
• Protein: 51 g · Fett/Fat: 27 g · Carbs: 47 g