Chicken and rocket burgers with caper sauce
( SERVES 4 )
24/2/2009
RELATED RECIPES
Great for a mid-week meal with a difference.
Ingredients
(You can click on ingredients to see more related recipes)
| ½ cup | Flour |
| 1 to taste | Salt & freshly ground pepper |
| 4 | Chicken schnitzels |
| 1 dash | Olive oil |
| 4 | Burger buns |
| 1 | Canned beetroot |
| 1 cup | Rocket leaves |
Ingredients
| ¼ | Telegraph cucumber |
| ¼ cup | Capers |
| 2 tbsp | Fresh mint |
| ½ cup | Low fat yoghurt |
Directions
- Season flour with salt and pepper. Dust chicken schnitzels with seasoned flour to lightly coat. Heat a frying plan with a little oil and pan-fry chicken schnitzels over a medium heat for 3 to 4 minutes on each side, depending on thickness, until schnitzels are golden brown and cooked through.
- At the same time, toast burger buns or bagels under a hot grill. Spread base of buns with caper sauce (see recipe below). Cover bases with a chicken schnitzel, top with a few slices of beetroot, if desired, and a good handful of rocket leaves. Replace the lids on the buns. Skewer to secure and serve immediately.
- To make the caper sauce: Mix cucumber, capers and mint into yoghurt. This mixture will last up to a week if stored covered and refrigerated.
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