Chicken Schnitzel Burger with Cucumber Pickle
Ingredients
Summer · Serves 4
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5 tbsp
stoneground plain flour
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2
organic and/or free-range egg yolks
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175g (6oz)
breadcrumbs
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4
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8 tbsp
organic rapeseed oil
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flaky sea salt and freshly ground black pepper
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For the cucumber pickle
3
cucumbers, total weight about 1kg/2lb 4oz
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3
onions, halved and finely sliced, total weight approximately 250g/9oz
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1 tbsp
flaky sea salt
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100ml (3½fl oz)
water
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400ml (14fl oz)
cider vinegar
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175g (6oz)
unbleached granulated sugar
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½ tsp
ground turmeric
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2 tsp
dill seeds
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3 tsp
yellow mustard seeds
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a pinch
chilli flakes
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3
cloves
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To serve
4
burger buns
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1 tbsp
mayonnaise per burger
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1 tbsp
kimchi per burger
Method
First, make the cucumber pickle. Trim the ends of the cucumbers, then slice them in half lengthways. Running a spoon down the centre, scoop out the seeds (you could add them and the cucumber ends to a jug of water for a cooling summer drink).Slice the cucumbers into 4mm (¼in) pieces and tip them into a large mixing bowl. Add the onions, then sprinkle over the salt and mix well. Cover the bowl with a clean tea towel and a plate and leave for at least 2 hours to allow the salt to draw out the liquid.
In a medium saucepan, combine the water, vinegar, sugar, turmeric, dill seeds, mustard seeds, chilli flakes and cloves. Bring to a simmer and stir until the sugar has fully dissolved.
Strain the cucumber and onion through a sieve, then add the slices to the simmering pan and cook for 3–4 minutes.
Spoon the cucumbers and onions into small sterilized jars (see page 77), pouring in enough liquid to make sure they are well covered. Seal the jars tightly and turn them upside down for 2 minutes, then leave them to cool the right way up. The pickle is ready to eat straight away, or it can be kept in a cool cupboard for up to 1 year. Once opened, eat within a week.
To make the chicken schnitzel, take three shallow bowls and place the flour in one, the whisked egg yolks in the second and the breadcrumbs in the third. Cover a chopping board with a sheet of greaseproof paper. Place the chicken breasts on it, and place another sheet of greaseproof paper on top. Using a rolling pin, carefully bash each breast to flatten. Remove the top sheet of greaseproof paper and discard. Generously season the chicken breasts, then dip them first into the bowl of flour, then the egg and finally the breadcrumbs, covering both sides.
Once each schnitzel has been prepared, place a cast-iron pan over a medium–high heat and pour in the oil for shallow frying. Once it is sizzling hot, add the schnitzels one at a time and cook for around 3 minutes on each side, or until they are beautifully golden. Drain on kitchen paper.
Place a clean and dry cast-iron pan over a medium heat. Add each burger bun, face-down, and leave to toast for 1–2 minutes. Generously slather them with the mayonnaise, then add a warm schnitzel. Dollop on a spoonful of kimchi and plenty of cucumber pickle. Put the bun lid on, then dive in.