STEP 1 – FILLET PREPARATION
Clean the fillet. Cut diagonally into 35-40 g pieces.
Rinse the pieces under running cold water.
Measure the marinade: Mix 5 g of marinade with 250 ml of cold water.
Dissolve the marinade in oil, pour it over the meat and leave it in the fridge for at least one hour (the best result is achieved after 8 hours).
STEP 2 – COATING
STEP 3 – FRYING
Place the strips individually in the oil heated to minimum 180⁰C.
Fry for 3-4 minutes.
STEP 4 – CHICKEN BURGER ASSEMBLY
Assemble the chicken burger: spread mustard on the bottom part of the bun, add a piece of iceberg lettuce, chicken fillet and a slice of cheese. Pour ketchup and cover.
Serve the chicken burger warm or as a sandwich.