Vegetarian Chicken Schnitzel Burger
Crispy, golden, and packed with flavor, this Vegetarian Chicken Schnitzel Burger is a plant-based twist on a classic comfort food favorite. Featuring perfectly breaded and pan-fried plant-based chicken cutlets layered on fluffy toasted burger buns, this recipe delivers all the crunch you crave without the meat. A delectable combination of zesty Dijon mayo, fresh lettuce, juicy tomato slices, and tangy pickles brings a burst of freshness to every bite. The secret to its irresistible texture lies in the seasoned panko breadcrumb coating, spiked with paprika and garlic powder for an extra kick of flavor. Quick to prepare in just 35 minutes, this vegetarian burger is perfect for a casual weeknight dinner or a weekend treat. Whether you're vegan-curious or a proud plant-based foodie, this recipe will satisfy your burger cravings in the best way possible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Plant-based chicken cutlets
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 pieces Burger buns
- 4 leaves Lettuce leaves
- 1 large Tomato
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 8 slices Pickles
Instructions
Place the flour in a shallow bowl.
In another bowl, whisk the eggs with the milk until well combined.
In a third bowl, combine panko breadcrumbs, paprika, garlic powder, salt, and black pepper.
Dip each plant-based chicken cutlet first in flour, shaking off excess, then in the egg mixture, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Heat olive oil in a large skillet over medium-high heat.
Fry the breaded cutlets in the hot oil for 3-4 minutes on each side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
Slice the tomato into thin rounds.
In a small bowl, mix mayonnaise with Dijon mustard.
Toast the burger buns lightly in a dry skillet or toaster.
To assemble, spread a layer of mayonnaise mixture on the bottom half of each bun.
Place a lettuce leaf on each bun, followed by a schnitzel cutlet.
Top the schnitzel with tomato slices and pickle slices.
Cover with the top half of the bun.
Serve immediately and enjoy your Vegetarian Chicken Schnitzel Burger.
Nutrition Facts
Calories |
2686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 434 mg | 144% | |
| Sodium | 8574 mg | 373% | |
| Total Carbohydrate | 238.7 g | 87% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 34.4 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 489 mg | 38% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1742 mg | 37% | |
*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.
