These chicken schnitzel burgers are super easy to make at home and so much better than any takeaway version! Made with a simple homemade chicken schnitzel that is fried until golden brown and super crispy, sandwiched in a lightly toasted burger bun with lettuce, tomato, pickles and a creamy honey mustard sauce. This recipe is going to be a new family favourite!
These chicken schnitzel burgers are quite possibly one of my all time favourite foods, yet I hardly ever make them at home. It’s the thing I order from a local cafe and I just love the crunch of the crispy coated chicken with a soft bread roll.
The lettuce? It must be iceberg. There is simply no other greenery that belongs on a schnitzel burger. I don’t make the rules (actually yes I do)!
To jazz this burger up and make it a little different from your regular takeaway-style burger I’ve swapped out the usual lashings of mayonnaise for my favourite honey mustard sauce. It’s super simple to make and honestly just makes this burger so incredibly delicious.
Serve it with a side of chips (or fries if that’s what you call them), and you have the most delicious homemade burger. Not only am I starving writing this, I know my husband is going to request these again as soon as he sees me share the photo!
You’ll also love: Crispy Chicken Burger
Key Ingredients
The best part about these chicken schnitzel burgers is that you really don’t need a lot to make them. Just your usual suspects when making burgers at home and a few pantry staples for the homemade schnitzels.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Chicken breast – carefully cut it in half lengthways so you have two fillets to make 2 schnitzels.
- Breading – you’ll need the usual combination of plain flour/all purpose flour, egg and panko breadcrumbs to achieve that light and crispy coating on the chicken.
- Burger buns – I don’t recommend a brioche here, you just want a regular large bread roll. In Australia I love to use the Tip Top hamburger rolls. They do need to be toasted for the best results though.
- Honey mustard sauce – I am using my recipe for homemade honey mustard sauce because I love it here, but you can use any of your favourite sauces or stick with mayonnaise.
- Lettuce – this burger is all about the textures so I recommend finely sliced iceberg lettuce for the best crunch.
- Pickles – another rule I’ve recently decided is that chicken schnitzel sandwiches or burgers must contain sliced pickles. If you don’t love pickles maybe skip of course, but if you’re on the fence I urge you to give it a try!
👉 Shortcut idea! Don’t have time to make your own schnitzel? I get it. This is a great recipe idea using a store bought chicken schnitzel to save on prep time making it perfect for low effort evenings.
Step-By-Step Instructions
To get started, prep your chicken breast to create the schnitzels. To do this, first cut the chicken breast carefully in half lengthways so that you get to halves. Then using a meat mallet or rolling pin, pound it gently until it’s even in thickness.
From here, you’ll want to set up a standard crumbing/breading station. Start with three shallow bowls, one for the flour, the beaten egg, and the panko crumbs.
Start by dredging the chicken fillet through the flour, shaking off any excess. Then, dip into the egg, then coat well in the panko breadcrumbs, pressing gently to help them stick.
Heat about 1 cm of oil in a large frying pan over medium heat. Once hot, add the schnitzel and cook for 3-4 minutes on each side or until it is golden brown and cooked through. Transfer to a wire rack to drain excess oil and cool.
💡 The chicken is cooked when the internal temperature reaches 75°C/165°F.
Now to assemble the burgers! This really comes down to personal preference but how I like to do it is start by toasting the inside of my burger bun.
Spread over a little of the honey mustard sauce on BOTH sides of the buns then start layering in your toppings. I start with the shredded lettuce and then do tomato and pickles followed by the schnitzel.
Place on the top bun and that’s it! These burgers are best served straight away with fries or a simple side salad. Oh and extra sauce on the side for dipping of course.
👉Tip! It’s important to let the schnitzel cool a little before assembling the burgers as adding it while still hot can make the bread soggy.
Storage and Reheating
While the burgers themselves are best assembled right before eating, you can prep the chicken schnitzels ahead of time if needed.
Once cooled, store the cooked schnitzels in an airtight container in the fridge for up to 2 days. Reheat in a 180°C (350°F) oven or air fryer for 5-10 minutes to maintain crispiness.
Recipe FAQs
Yes! Boneless, skinless thighs work well.
Mayonnaise, aioli, or your favourite burger sauce all work well.
Drain on a wire rack and let cool slightly before placing in a bun. Avoid stacking the hot schnitzel directly on the bread.
Of course! Bake at 200°C (390°F) for 20-25 minutes, flipping halfway, until golden and cooked through. You can also cook the schnitzel using an air fryer!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More delicious burger recipes:
Chicken Teriyaki Burgers
Easy Smash Burgers
Spicy Chicken Burgers
Black Bean Burgers
Chicken Schnitzel Burgers
Equipment
Ingredients
For the chicken schnitzel:
- 1 large chicken breast cut in half lengthways
- ¼ cup plain flour
- 1 egg
- 1 cup panko breadcrumbs
- Salt and pepper
- Oil for frying
For the burgers:
- 2 burger buns cut in half and toasted
- ¼ cup honey mustard sauce
- 1 cup shredded iceberg lettuce
- 1 tomato sliced
- 8 sliced pickles approx
Instructions
Make the chicken schnitzel:
- Place each piece of chicken between two sheets of baking paper and use a meat mallet or rolling pin to pound until even in thickness.
- Place the flour, beaten egg, and panko breadcrumbs in three separate shallow bowls. Season the flour with salt and pepper and dredge each piece of chicken in the mixture, shaking off the excess. Dip into the egg, then coat well in the panko breadcrumbs, pressing gently to help them stick.
- Heat about 1 cm of oil in a large frying pan over medium heat. Once hot, add the schnitzel and cook for 3-4 minutes on each side or until golden brown and cooked through. Transfer to a wire rack to drain excess oil and cool.
To assemble the burgers:
- Spread a generous tablespoon of honey mustard sauce over the cut side of each toasted bun.
- Place a handful of shredded iceberg lettuce on the base of each bun and layer with pickles. Place the cooked chicken schnitzel on top and finish with the top bun.
- Serve immediately!
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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