Crispy Chicken Burger with Red Slaw

A Stokes recipe by our Resident Chef

  • Serves 2
  • 30 Minutes
Taste without compromise

What you'll need

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Squeezy 420g
Jar 345g
Case 6x 345g
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  • 4 Chicken Breasts
  • 125g Panko Breadcrumbs
  • 2 Eggs
  • 200ml Milk
  • 1 small Red Cabbage
  • 2 Burger Buns
  • Flour for dusting
  • Vegetable Oil for frying
  • Salt & Pepper
  • White Sugar
  • Cider Vinegar

Our Real Mayonnaise uses fine rapeseed oil, British free-range eggs and is finished with Cretan extra virgin olive oil for that extra smooth authenticity. You can read more about our Mayo Family – HERE.


  1. Cut each chicken breast in half lengthways from one edge so you have 2 evenly sized flat chicken escalopes (this will make it easier to coat in the breadcrumbs).
  2. Beat the eggs and milk together to make the egg wash. Coat the chicken escalopes with flour, then pass through the egg wash, allowing excess to drip off and then into the breadcrumbs.
  3. Heat a frying pan with a splash of oil. Season the chicken escalopes and fry both sides until golden and transfer to a hot oven (180c) for 8-10 minutes until cooked through.
  4. Whilst the chicken is cooking, finely shred the red cabbage and season to taste with cider vinegar, sugar and salt.
  5. Toast the burger vuns and spread a generous layer of Stokes Real Mayonnaise on the base. Top with finely shredded lettuce and then a couple of chicken escalopes. Top with red slaw and lid.