Light Chicken Burger

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 Tomatoes (100 g each)
  • 100 g Picking salad
  • 100 g Cucumber salad "Danish style
  • 4 (à 100 g) Turkey escalope
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 TABLESPOON Oil
  • 4 (50 g each) hamburger buns
  • 60 g medium hot mustard
  • 60 g Tomato Ketchup
  • 30 g Roasted onions
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Wash, clean and slice the tomatoes. Wash, clean and drain the lettuce and pluck into pieces. Drain the cucumbers. Wash meat, dab dry. Season with salt and pepper. Heat oil in a coated pan.

  2. 2

    Fry escalopes for 2-3 minutes on each side. Cut the rolls in half crosswise, spread the lower half with mustard, the upper half with ketchup. Spread lettuce, cucumber, schnitzel and tomatoes on the lower half of the roll. Sprinkle with fried onions. Put the top of the buns on top. Serve garnished with parsley

Nutrition Facts

KCAL
340 kcal
CARBS
37 g
FATS
8 g
PROTEINS
30 g