Ingredients

• 2 hamburger buns
• 1 chicken breast fillet, about 200 g
• breading: 4 tablespoons milk, 1 tablespoon flour, 1 egg, 1/2 glass breadcrumbs, optional - 2 tablespoons ground unsweetened corn flakes
• for frying: 2 tablespoons oil + 2 tablespoons butter
• 2 lettuce leaves
• 2 tomato slices
• 2 onion slices, e.g. red onion
• guacamole made from 1/2 avocado
• 2 teaspoons mayonnaise

Preparation

1. Slice the chicken breast fillet crosswise into 2 thinner fillets, and gently pound the thickest parts so the cutlet is an even thickness throughout. Season with salt and pepper.
2. In one deep plate, beat the egg and season it with salt. Pour the milk into a second plate, and in a third, put the breadcrumbs and mix them with the ground corn flakes, if using.
3. Heat the oil and butter in a skillet. Dip the fillets first in the milk, then coat in flour, then in the egg, and finally in the breadcrumbs. Fry over medium heat for about 2.5 minutes per side, until golden.
4. Prepare the guacamole from the avocado, and prepare the rest of the vegetables. Cut the buns in half and toast them to warm them through at the same time. Spread mayonnaise on the bottom half, top with lettuce, then the cutlet, tomato, onion and guacamole. Close the bun and serve.