[Music] hi food tubers I am back it's Aaron craze here with your favorite meat it's chicken okay you guys love it it's the people's meat I'm telling you there it is right there I'm going to make a schnitzel Burger why is this chicken burger any different from your average chicken burger well we're going to panco it okay so bit flour bit of egg and into the bread crumb let's get down to business I am literally going a butterfly the chicken right and what you want to do you just want to run down the middle just
opening it up like that you need to put some cing film underneath so I always double up just put underneath like that so now it's all about bashing it up you don't want to tear it you want to keep it whole have a little look see where you're at turn it over so there you go that's pretty much about a CM cm and a half thick a little bit of salt and pepper you don't have to do both sides just one side's enough and there you go so that's seasoned up now now I'm going to
pop that back on the tray get the flour on there tap it on we can dust it off after turn it over okay that side all right there we go like that rub it on just make sure it covers everything Wash Me hands Wash Me board and then I'm going to season up the bread crumbs all right bread crumb time so Rosemary and then we'll just chop that up okay nice and fine bit Ken again depends how spicy you want it so I'm going to just mix it all up all right and then we just
made it a little bit more interested haven't we so now we're going to pan now French word for dipping it into egg flour and breadcrumbs I probably only need one really for this k your EG in and just whisk it up a little bit all right now always important you go flour first that's so it sticks to the egg into the egg okay just make sure you completely cover it just so the bread crumbs can stick there you go see the get stuck on there nicely right there you go let's go into the bread crumbs
there if you don't want to go out and and pay for panco breadcrumbs now you can just use some old bread which is a another good little tip because you're using stuff up with these ones they go really golden really nice don't overcook them they're very fragile if you put in hot oil they will go really dark so I've got it down to about pretty much medium heat I got it high and I turned it down to sort of medium heat okay it's completely covered when you put anything in a hot pan fish chicken whatever
put it away from yourself so it splashes up against the wall don't do anything silly like going and watch East Enders stick with it it's only going to take 5 minutes looking good that color is exactly what we're looking for it's like a really nice golden brown okay let me have a look underneath that's ready it's ready to go let's get that down boom schnitzel ready it looks good but it's nothing without the coold LA so just tidy down crack on carrot and a beetroot just take the tops off like that there oh look at
that look that's that's beautiful so a carrot as well a fennel stalks off in half there you go there's your fennel ready to go Apple in half and then just nip it like that watch your hands beetroot again you got to be quite careful cuz they're quite hard there you go and then one more last but not least there you go lovely it looks so healthy already look that Lu going for a jog I'm going to just bring it all together with the horis now I'm going to just get two big spoonfuls of mayonnaise Harissa
is quite strong nice dark deep colors little bit spicy oily that's going to go through the mayonnaise so that's going to give it a bit of color a lot of flavor so you probably just need a little smidgen about that much give it a little mix up that's lovely got a nice bit Apple there Co sl's ready we've rested our chicken we've got our buns going on over here the lettuce is sitting over there very patiently I must say let's slice our chicken all right look at that perfectly cooked fantastic hear that crunch from the
panco makes a lot of difference y old panco right okay bit of mayo bit of the old COA wonderful lovely a bit lettuce I need a couple putp those on top like that right so that one's done I'm going to do another fre more bear with [Music] me absolutely smashing if you really did enjoy that recipe there um or you want any other recipes please subscribe it's absolutely free get you loads of wonderful chefs and great recipes um and if you want me to cook something in particular just click on the link down below um
add a comment and I will get back to you on that goodbye um till next one [Music]
