Chicken Schnitzel Burger With Braised Sauerkraut
The idea of these burgers came to me after ending up with some leftover braised sauerkraut from my Braised Sauerkraut With Pork And Sour Cream Paprika Sauce and some chicken schnitzels. They turned out quite delicious so I wanted to share it with you guys.
My newest concoction also goes to this month’s Original Recipes Round-Up. Have you created any recipes lately? If so, please do share them with the round-up. We’re always hungry for your delicious culinary concoctions 
Ingredients
For the schnitzels
- Boneless, skinless, thin sliced chicken breasts - one slice per burger bun
- 2 eggs (you might need more if you’re feeding “an army”)
- 25 ml milk for each egg you’re using
- Flour – for dusting
- plain bread crumbs for breading (unsalted and unseasoned)
- sunflower oil - for frying
- salt – to taste
- freshly ground pepper – to taste
For the dressing (makes enough dressing for about 2 burgers, depending on how much dressing you like in your burger)
- 3 Tbsp fresh sour cream (you don’t need the full fat version)
- 1 heaping Tbsp of fresh chopped dill
- 5 tsp tartar sauce – store bought
- salt – to taste
- freshly ground pepper – to taste
Other ingredients
- Burger buns – as many as you’d like just make sure you have enough chicken slices for them
- 2 Tbsp of braised sauerkraut per burger (see how to braise sauerkraut here)
- 2 Tbsp of raisins soaked in 4 Tbsp of white wine (makes enough for about 2 burgers)
Directions
It’s a good idea to make the dressing first because this way by the time you’ve finished everything else the flavours would have had enough time to combine. To make the dressing simply mix the sour cream, the chopped dill and the tartar sauce together. Season with salt and freshly ground pepper and stir well. Taste to see if it needs more seasoning and adjust it if necessary. To make more dressing simply double or triple the ingredients listed above.
Now on to the raisins. Soak them in white wine for at least 20 minutes (the more, the better the wine would infuse the raisins).
It’s time to make the schnitzels. Trim the slices of any excess fat then season them with salt and freshly ground pepper.
Put flour, cracked eggs, and bread crumbs into three separate shallow bowls.
Add the milk to the eggs and beat them lightly with a fork (or a whisk).
Dip each chicken slice into flour, then egg, then bread crumbs.
In a non-stick skillet, heat 1-1 ½ cm deep of sunflower oil until hot.
Fry as many chicken slices as the skillet’s dimensions allows you to without overlapping them. Make sure the flame is set to medium heat. As soon as you see the edges of your slices turning golden brown, flip them over using tongs (if you don’t have tongs you can always use two wooden spatulas instead). Fry until the other side turns golden brown too.
Remove from the skillet and transfer them to a paper towel coated plate to absorb the extra oil.
Repeat for the remaining coated slices.
All that’s left for you to do is the assembling part. Discard the remaining wine from the raisins. Cut your buns in half (all the way works best for these burgers) lengthwise and assemble your burgers as your heart desires. I would recommend that you spread some of that dressing on both halves of the bun and also add some in between. I topped the schnitzel with the braised sauerkraut, then the dressing and finally the soaked raisins.
Sounds delicious..i am vegetarian but ur dish is still eyecatching..Nice presentation…
I would eat that in a heartbeat. Brilliant, as usual!
Excuse me. I have to go giggle and shout, “Schnitzel!” in a fake German accent.
Yummy! Looks really good.
The raisins are quite an adventurous touch!
Oh yum, now that’s a burger for me. Still loving the saurkraut.
Ah, and the sauerkraut madness continues
I love the idea of this sandwich, it’s like a chicken Reuben on a hearty bun. And speaking of hearty, this would be perfect as the weather is getting colder 
Girl I do believe you when you say they turned out delicious!!! They look really amazing! Love the raisins addition!
What a different meal. Looks lovely.
This is a very original way to turn the schnitzels into burgers but it sounds great when you have leftovers.
Let me bite it! Looks so tasty *drooling*
Yum!!! It IS Oktoberfest time… these sound great! We just made a zigunierschnitzel that was wonderful with all the paprika in it. I love the addition of raisins as well… Bravo Lore.
Love this chicken burger. Never ever had raisins in a burger, it sounds creative.
I am having rice and chicken curry for lunch in half hour, now that i saw this burger i want to have burger.
Lore, next time when you make this heavenly burger again, you bet to see me ring your door bell, with a six-pack!
what a great sandwich… the burger bun looks very good, but with the filling, it looks like a winner!!!
Looks so lovely. Wish I could taste it. Something I am seeing for the first time:-)
A chicken Schnitzel burger — what a great idea. Love it!
Neata! Vroiam sa-ti multumesc de sfaturi. M-am descurcat pana la urma si te invit sa vezi rezultatul: Focaccia speciala. Tot la mine te asteapta un premiu, in semn de apreciere fata de blogul tau. O zi minunata!
i can’t see the work schnitzel without thinking of “my favorite things” from the sound of music.
great dish!
A great idea Lore - a chicken Schnitzel burger and it looks simply gorgeous
Rosie x
aww, I have to rack my rain to create a recipe soon
I bet the raisins soaked in white wine add great taste to the burger. Yummy!
[...] Squash from Cooking This and That, Crockpot Chicken Cacciatore from The Crepes of Wrath, Chicken Schnitzel Burger with Braised Sauerkraut from Culinarty, Jap Chae (Korean Glass Noodles) from Culinary Adventures of a New Wife, Chicken and [...]