Low Sodium Chicken Schnitzel Burger
Indulge in the guilt-free comfort of our Low Sodium Chicken Schnitzel Burger, a heart-healthy twist on a beloved classic. Perfectly seasoned with garlic powder, paprika, and a hint of black pepper, these crispy, golden breaded chicken cutlets are pan-fried to perfection in olive oil. Nestled in lightly toasted whole wheat buns, each burger is layered with fresh lettuce, juicy tomato slices, creamy avocado, and a hint of lemon tang for a flavor-packed bite. With reduced sodium breadcrumbs and low-fat buttermilk, this burger stays light and wholesome without compromising on taste. Ready in just 35 minutes, this easy-to-make recipe is a delicious way to enjoy a protein-packed, nutritious meal that’s perfect for family dinners or weeknight cravings!
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Recipe Information
Ingredients
- 2 Boneless, skinless chicken breasts
- 4 Whole wheat burger buns
- 1 cup Unsalted bread crumbs
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.5 cup All-purpose flour
- 1 Egg
- 0.25 cup Low-fat buttermilk
- 4 tablespoons Olive oil
- 4 Lettuce leaves
- 1 Tomato, sliced
- 1 Avocado, sliced
- 1 tablespoon Lemon juice
Instructions
Start by butterflying the chicken breasts: Place a chicken breast on a cutting board and slice it horizontally, not cutting all the way through, then open it like a book. Repeat with the other breast.
Pound the chicken breasts gently with a meat mallet or rolling pin to an even thickness of about 1/4 inch.
Prepare three separate shallow bowls. In the first bowl, mix the flour with the garlic powder, black pepper, and paprika.
In the second bowl, beat the egg and then add the buttermilk and lemon juice, whisking together until combined.
Place the unsalted bread crumbs in the third bowl.
Dip each chicken breast first in the flour mixture, shaking off any excess; then in the egg mixture, and finally in the bread crumbs, pressing gently to ensure they adhere.
Heat olive oil in a large skillet over medium heat. Add the breaded chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and transfer to a paper towel-lined plate to drain excess oil.
Toast the burger buns lightly in the same skillet or in a toaster until golden.
Assemble the burgers: Place a lettuce leaf on the bottom half of each bun, followed by the schnitzel, tomato slices, avocado slices, and top with the other half of the bun.
Serve immediately, enjoying the crispy and delicious chicken schnitzel burger with reduced sodium.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.1 g | 139% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 29.5 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 783 mg | 60% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 2425 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
