Crisp chicken burgers with lemon mayo
- Heat grill to high. Put the chicken breasts
between 2 pieces of cling film and bash with
a rolling pin until they’re about half their
original thickness. Whizz the toast in a food
processor to rough breadcrumbs, then tip
out onto a plate.
- Beat the egg and mustard together in a
bowl and season. Dip the chicken into the
egg, let the excess drip back into the bowl,
then press into the toasty breadcrumbs. Put
under the grill on a flat baking sheet and grill
for about 10 mins, turning once, until golden
and crisp on both sides and the chicken is
cooked through.
- Beat the lemon zest, juice and lots of black
pepper into the mayonnaise. Spread some of
the mayo onto the bottom halves of the
buns, top with a chicken breast and salad
of your choice and serve.
No comments:
Post a Comment