Description
Make a crispy chicken burger, but make it French! Start with crispy panko chicken, add Comté cheese, bacon, Dijon, Dijonnaise, capers and cornichons on toasted brioche bun and VOILA. You’re in a sexy French Bistro.
Ingredients
Units
Scale
- 2 prepared Crispy Panko Chicken Breasts
- 2 brioche burger buns
- 1 cup Comté cheese, shredded
- 4 slices crispy bacon
- 1 tablespoon Dijon mustard
- 2 tablespoon Dijonnaise (from 50 Flavours of Mayonnaise)
- 1 cup frisée lettuce leaves (or leaf or butter lettuce, to taste)
- 2 teaspoons capers, drained
- 6 - 8 cornichons, thinly sliced
Instructions
- Toast the bun. Slice the brioche bun. Toast until golden. Set aside.
- Prepare the chicken. Reheat the prepared panko chicken breast until hot and crisp. If cooking fresh, follow the Crispy Chicken Schnitzel recipe until the chicken is cooked through and golden.
- Melt the cheese. Place the Comté on the hot chicken and allow it to soften and melt slightly.
- Prepare the bacon. Cook until crisp, then drain on paper towel.
- Dress the bun. Spread Dijon mustard on both toasted cut sides of the brioche bun.
- Build the burger. Place crispy bacon, add the cheesy chicken schnitzel, and top with the frisée. Drizzle or spoon or spread the Dijonnaise over the lettuce then top with capers and sliced cornichons.
- Finish and serve. Close with the top bun and serve immediately while the chicken is hot and crisp.
Notes
Cook’s Note: For the best texture, assemble just before serving. Keep the chicken schnitzel crisp, the bacon crunchy and the brioche lightly toasted. The Dijonnaise and Dijon bring the sharp, creamy contrast that ties everything together.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: French
