Red Cabbage Burger

Whisk the eggs in a deep plate.

Crush the stale bread by hand or with a rolling pin.

Dip the chicken breasts in the egg, then in the breadcrumbs. You can dip them several times to create a thick coating.

Cook in a pan for 6 to 7 minutes on each side.

Slice the shallots and sauté them in a pan, then add the red cabbage cut into pieces. Add Noir d’Olive AOC Provence olive oil once the cabbage has lost most of its water.

In another pan, toast the buns on the cut side for a few minutes.

If desired, spread mayonnaise on the buns before covering them with shredded lettuce. Add the breaded chicken, then the sautéed cabbage with shallots.

Close the burger; it is ready to be enjoyed.