Love it when State of Origin comes around (Australian Rugby League competition between QLD & NSW) but not for the footy.  I know, I know……I will probably offend some as it is a much loved game but for me it has lost its appeal over the years.  I do however love coming up with “Footy Food” recipes.  Big, hearty burgers and the like where the juices run down your chin while you have a gob full of food and you are yelling out “Come on Ref!!”.  Nothing beats it.  Mates, beer, footy & food.  Tops.


Prep time:  30  Minutes              Cooking time:  20  Minutes                $-$$ Low to Medium Budget


Serves 4


Oil for frying

2 large chicken breasts

2 tbs of store bought dukkah

2 cups of panko crumbs

2 eggs, whisked

2 tbs of milk

Sea salt and cracked pepper

4 turkish sub rolls, halved lengthways

2 large carrots, finely julienned

1 cup of coriander leaves, roughly chopped

1 small red onion, halved and sliced top to bottom very finely

12 little gem lettuce leaves

1 cup of store bought aioli

2 tbs of harrisa paste

A squeeze of lime juice

Sea salt and pepper

I served this with chargrilled corn cobs but you could serve with chips if you prefer


Preheat the oven to 180°C.


Lay each breast fillet flat on a chopping board and run your knife through the middle sideways (on the flat).  Lay the chicken between two pieces of cling wrap and bash them lightly with a rolling pin to flatten them out.


Pour the crumbs on a plate and add the dukkah.  Mix with your hands so the dukkah is dispersed evenly through the crumbs.  Whisk the milk into the eggs and season the flour with salt and pepper.


Set up an assembly line.  Dust the chicken lightly in seasoned flour, dip in the egg and then press into the crumbs so that both sides have a generous coating of crumbs.   For better schnitzel results you can pop the crumbed schnitzels in the fridge for half an hour.   Heat enough oil in a large pan to coat the bottom and once the oil is nice and hot, fry the schnitzels on both sides until golden.  Pop on a rack, inside a baking tray and place in the oven for 5-10 minutes.


Combine the carrot, coriander and onion in a small bowl, season with salt and pepper and toss well.


Place the aioli, harissa paste and lime juice in a bowl and stir to combine.


Lay the halved turkish rolls on a baking tray and drizzle with a little olive oil.  Bake in the oven for 5 minutes or until just golden.


To assemble the burger, lay three of the lettuce leaves on the bottom half of the bun.  Top with a generous helping of the carrot salad.  Lay a schnitzel on top and spoon over the aioli before placing the top of half of the bun on top.  Serve on a large plate with plenty of paper towel!