Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Pat the chicken breast fillet dry and season both sides with salt and pepper. Beat the egg in a deep plate. Crush the cornflakes roughly in a food processor and place on a separate plate. Dip the chicken fillet into the egg, then coat in cornflakes until fully breaded.
2
Heat the sunflower oil in a non-stick pan and fry the chicken fillet for 2–3 minutes on each side until crispy and golden brown. Drain on paper towels and slice into strips.
3
Wash, dry, and slice the tomato. Slice the avocado as well. Toast the burger bun and spread with Philadelphia Mexican Style. Top the bottom bun with half of the tomato and avocado slices. Add the chicken strips, then layer with the remaining tomato and avocado. Drizzle with lime juice and close the burger.
