BETA
Crispy chicken & slaw bun
Oven-crisp panko chicken with lemony cabbage slaw, tucked into a toasted brioche bun.
40 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Chicken breast300 g
- Brioche burger buns2 buns
- Panko breadcrumbs60 g
- All purpose flour2 tbsp
- Egg1 whole
- Cabbage120 g
- Mayonnaise2 tbsp
- Lemon juice1 tbsp
- Neutral cooking oil1 tbsp
- Salt0.5 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Wheat, egg and milk in brioche.
Method
Heat and line
Heat oven to 220°C (425°F). Line a baking tray and set out three shallow bowls for coating the chicken.
Make the slaw
Wash and shred cabbage. Toss with mayonnaise and lemon juice, then refrigerate.
Make even cutlets
On a raw-meat board, divide the chicken into two thin cutlets of similar thickness, about 1.5 cm. Season with salt and pepper. Clean hands and surfaces after handling.
Set up the coating
Put flour in the first bowl, beaten egg in the second and panko in the third. Coat each cutlet in flour, shake off excess, dip in egg and press into panko.
Bake and turn
Place cutlets on the tray and drizzle with oil. Bake for 18–25 minutes, turning halfway. Discard coating ingredients that touched raw chicken and clean the work area.
Check the centres
Measure the thickest part of each cutlet: it must reach 74°C (165°F). Cook longer if needed. Move cooked chicken with clean utensils.
Toast and assemble
Toast the cut sides of the buns in a clean pan. Fill with chicken and chilled slaw, then serve while the crust is crisp.
An even cutlet thickness helps the crust crisp before the chicken dries out.
AI-generated food image. Presentation is illustrative. This menu belongs to an imagined restaurant.
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