Freerange Chicken Schnitzel Brioche Burgers with Crunchy Apple Slaw and Dijon Aioli

Brioche buns are fantastic! Soft, springy and mildly sweet.

Today I’m making chicken schnitzel brioche burgers with apple slaw and Dijon aioli.

These burgers are healthy and delicious and are really easy to make, and let’s face it, everyone loves a good burger!

The key component of these burgers is the apple slaw.

Made with a base of red cabbage, CABBAGE is an excellent source of vitamin K, C and B6 and is a great source of fibre. It’s a great nutrient booster and is packed full of essential vitamins and minerals.

The other great thing about cabbage is that it’s a great source of folates. What are folates you say? Well folates ore one of the essential components of the body’s DNA.


  • 2 Free range chicken breasts
  • 1 cup of plain flour
  • 2 free range eggs lightly beaten
  • 2 cups of Panko (Japanese bread crumbs)
  • 4 standard brioche buns #you can also use smaller buns to make chicken sliders
  • 2/3 cup of mayonnaise
  • 2 cloves of garlic
  • 2 Tablespoon of Dijon mustard
  • 1 bunch of chives
  • Olive oil and butter for frying

Apple slaw:

  • 2 cups of shredded purple cabbage
  • 1 baby fennel bulb/ thinly sliced
  • 1 bunch of Italian flat leaf parsley (chopped)
  • 1 green apple cut into matchsticks # coarsely grate if needed.
  • ½ red onion thinly sliced
  • 1 teaspoon of caraway seeds (toasted)
  • ½ lemon squeezed
  • Salt and pepper to taste


Pre heat the oven to 200’C on fan bake.

Make the Dijon aioli: In a small bowl, add the remaining ½ cup of mayonnaise, the Dijon mustard, and the (other) chopped clove of finely chopped garlic and finely chopped chives, season with salt and pepper to taste and set aside.

On a clean board, place your chicken breasts and cut sideways at a 45 degree angle about 1cm thick. You should get about 4 slices from each breast depending on size.

Prepare you crumbing station. Place the plain flour in a bowl add a generous sprinkle of salt and pepper and combine thoroughly. In a separate bowl add the eggs and whisk till combined. On a flat plate or container take the Panko crumbs and spread out evenly.

Take a piece of baking paper and place on an oven tray.

Begin to crumb chicken by placing in the flour, shaking off any excess, then dip into the egg mixture then place on the crumbs and coat both sides evenly. Place on a clean plate ready for frying.

Take a large frying pan and place in the butter and olive oil + garlic clove on a medium to high heat. Cook chicken evenly for 2 minutes each side until golden brown. Place crumbed chicken on a baking tray, lined with baking paper and place in the oven for 5/6 minutes.

Whilst this is cooking wipe the frying pan with an absorbent towel, then place on a medium heat, cut the buns in half and toast faces in the pan to brown. Remove the chicken from the oven and set aside. On a clean board place the bun bases and spread on the Dijon aioli, followed by the apple slaw, then place the chicken schnitzel followed by the lid that had been toasted and spread with aioli.

Healthy Living

For the majority of American families, homemade meals are becoming a thing of the past. Two of the major reasons are that people feel they simply do not have enough time, since they are living extremely busy lives and also not knowing what to cook, especially meals that are healthy.

Celebrity chef James Lissiman walks us through simple but delicious meals that can be prepared within 15 minutes and cater to vegetarians, vegans, meat lovers and more.

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