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Chicken Schnitzel Burgers


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Made famous at Cania Gorge by Sue & Darryl Darben


4 Crumbed Chicken Schnitzels

1 medium tomato (chopped finely)

1 medium avocado (chopped finely)

1 small red onion (chopped finely)

2 tablespoons vegetable oil

1 long loaf Turkish bread

60 g baby rocket leaves (or lettuce)

Paul Newman’s Ranch Dressing or similar


Combine tomato, avocado and onion in a small bowl.

BBQ the crumbed chicken schnitzels (or pan fry) until browned and cooked through. Cover to keep warm.

Cut bread into four even pieces, split each piece in half horizontally, toast cut sides lightly on BBQ.

To serve:

Sandwich schnitzels, tomato mixture and rocket, drizzled with the sauce, between bread.

Serves: 4 :chef:

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