Homemade Crispy Chicken Burger with homemade mayonnaise

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the flour on a flat plate.

   💡The flour dries the surface, the egg sticks to it and holds whatever comes next. Without the flour, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   On another flat plate, mix the crumbs with the paprika, salt and black pepper.

To assemble

1. 4
   Place the cutlets between two sheets of plastic wrap and pound with a meat mallet to an even thickness of ½–1 cm.

   Meat malletPlastic wrap

   💡Even thickness is the secret: a cutlet that's thick on one side and thin on the other comes out dry at the edge and raw in the middle.

   💡Pound gently from the center outward: the goal is even thickness, not the thinnest possible cut, and torn meat dries out as it cooks.
2. 5
   Pass each cutlet through the breading stations in order, pressing well so the coating sticks.
3. 6
   Heat the oil in a deep pot to 170–180°C (340–355°F) and fry 4–5 minutes per side, until the coating is golden and crisp.

   StoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C: too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 7
   Transfer to paper towels.
5. 8
   Put the egg, mustard, salt and black pepper in the blender jar and blend about half a minute.

   BlenderorStick blenderorFood processor
6. 9
   Add the oil in a thin, slow stream, while the blender is running, until a thick emulsion forms.

   Blender

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
7. 10
   Add the lemon juice and stir. Taste and adjust the seasoning.
8. 11
   Open each bun, spread the mayonnaise inside and fill with the lettuce and tomato slices and the schnitzel.

   Knife