Chicken burger with cornflake crumb, slaw and tomato

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Allergen – Contains egg, gluten.

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A chicken burger with cornflake crumb, vegetables and a sesame bun

g Main meal

Ingredients

Chicken breast - 700 grams

Corn flakes - 2 cups (Crunch up)

Egg - 2 (Beaten)

Hungarian paprika - 1 ½ tsp.

Flour – plain - 1 cup

Coleslaw - 250 grams (As per green recipe)

Tomato - 220 grams (Thick sliced)

Roll – seeded - 5 (120 gram ea.)

Chicken breast - 1.4 kg

Corn flakes - 4 cups (Crunch up)

Egg - 4 (Beaten)

Hungarian paprika - 3 tsp.

Flour – plain - 1 ½ cups

Coleslaw - 450 grams (As per green recipe)

Tomato - 440 grams (Thick sliced)

Roll – seeded - 10 (120 gram ea.)

Chicken breast - 7.0 kg

Corn flakes - 1.2 kg (Crunch up)

Egg - 12 (Beaten)

Hungarian paprika - 20 grams

Flour – plain - 500 grams

Coleslaw - 2.0 kg (As per green recipe)

Tomato - 2.0 kg (Thick sliced)

Roll – seeded - 50 (120 gram ea.)

Method

Pre heat the oven to 190oc.
Cut the chicken breast in half horizontal.
Combine the paprika and the. flour in a bowl, place the beaten eggs in another bowl and the crushed up cornflakes in another. Crumb the chicken breasts and set aside.
Place the chicken breasts on a lightly sprayed oven tray and cook for 15 minutes or until the chicken is cooked and the crumb is coloured slightly.
Cut the rolls, lay 2 pieces of the chicken on the roll in opposite directions, top with the tomato slices and the coleslaw.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.

Copyright © State of Victoria 2025.