Ingredients
Serves 4
- 100 g Gruyère AOP Réserve
- 2 chicken breast fillets
- 4 hamburger buns
- 4 tbsp BBQ sauce
- BBQ chicken marinade
- 1/2 tsp salt
- 1 tsp pepper
- 1 finely chopped garlic clove
- 1/2 tbsp crushed red pepper
- 3 tbsp BBQ sauce
Breading:
- 150g flour
- 100g crushed sugar-free cornflakes
- 1/2 cup breadcrumbs
- 1 tsp dry yeast
- 1/2 tsp garlic powder
- 1 tsp paprika seasoning or piment d’Espelette
- 3 lightly beaten eggs
- 45 ml sunflower oil
- Salt and pepper
Red cabbage salad:
- 1 /4 red cabbage
- 1 cup natural yoghurt
- 2 tbsp mayonnaise
- 1 tbsp mustard
- 2 tbsp white vinegar
- Salt and pepper
Preparation
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Halve chicken fillets and marinate in dish with the chicken BBQ marinade. Let sit 30 mins in refrigerator.
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For cabbage salad use only red cabbage leaves, sliced into fine strips. Mix in mayonnaise, mustard and white wine vinegar. Add salt and pepper and put in a cool place.
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Place flour, breadcrumbs, dry yeast, cornflakes, red pepper, garlic powder, salt and pepper on a plate and mix well.
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Pour the beaten eggs onto another plate.
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Roll chicken fillets in cornflake-flour mix, then in egg mix then back in breading. Let stand for 15 minutes in refrigerator.
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Fry 8-10 minutes in a pan with the sunflower oil.
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Toast hamburger buns, then cut Gruyère AOP Réserve into 8 thin slices. Place 1 tbsp BBQ sauce and 1 chicken fillet on each bun and top with 2 slices of Gruyère AOP and red cabbage salad. Serve hot.
Bon
Appétit
Appétit
