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Crumbed beef schnitzel and slaw burgers

Serves   4
Prep time: 30 mins
Cooking time: 5 mins

Enjoy a casual outdoor lunch with these crowd pleasing crumbed beef schnitzel and slaw burgers. Sandwiched between a toasted bun, with fresh slaw and a herby panko coated beef schnitzel, what’s not to love?

Panhead Port Road Pilsner

Perfect match for the 2024 Gold medal winning beer, Panhead Port Road Pilsner.
Find out more about the New World Beer & Cider Awards here.

Crumbed beef schnitzel and slaw burgers

Ingredients

Method

Ingredients

  • ¾-1 cup panko breadcrumbs
  • Large handful of fresh herbs, roughly chopped (we used parsley)
  • 4 beef schnitzels
  • ⅓ cup plain flour
  • 2 eggs, beaten
  • 4 burger buns, toasted
  • Slaw of your choice (we used Asian Sesame Slaw)

Method

  1. In a shallow bowl combine panko and fresh herbs.
  2. Crumb the schnitzel, by dusting lightly in flour seasoned with salt and pepper, then dip in the beaten egg, followed by a coating of the herby panko mixture.
  3. Bring a generous drizzle of oil to medium-high heat in a large frying pan. Pan fry the schnitzel for a few minutes on each side or until golden brown and just cooked through. Drain on a paper towel.
  4. Dress the slaw as desired. Assemble the burgers by topping each bottom bun with slaw and a crumbed beef schnitzel.
  5. Place the burger bun lids on top and serve immediately.

Top tip: Spread on your favourite sauce (such as aioli or burger sauce) on your burger buns for an elevated burger experience.

Make it a feast with crispy baked wedges and a dipping sauce of your choice (we’ve gone with classic tomato sauce).