Step 1First make the rémoulade. Cut the celeriac into thin slices, then cut the slices into matchstick-sized pieces. Alternatively, you can coarsely grate the celeriac. Put into a bowl and mix in the remaining ingredients and some seasoning. Cover and chill until needed.
Step 2For the chicken schnitzel, working 1 chicken breast at a time, slice in 1/2 through its depth, but leaving 1 side attached. Open out and place between 2 sheets of baking parchment. Bash with a rolling pin to an even thickness. Repeat with remaining breasts.
Step 3Next put the flour, eggs and breadcrumbs into 3 separate shallow bowls. Mix some seasoning into the flour. Dip the flattened chicken pieces first into the flour to coat and gently tap off excess. Next fully coat in egg, and finally the breadcrumbs, pressing them on to cover, if needed.
Step 4To fry, pour enough oil into a large frying pan so it's 5mm deep. Heat over medium heat for a few min. Add the breaded chicken pieces (in batches if needed) and fry for 3min per side, or until golden and cooked through. Using tongs, transfer to a board lined with kitchen paper. Fry remaining chicken, monitoring the oil temperature.
Step 5Meanwhile, toast the bagels and place the bottoms on to 4 plates. Top with rocket and some tomato slices. Lay on the chicken schnitzels, spoon on some rémoulade and top with the bagel lids. Serve with any remaining rémoulade.
Per burger:
Calories: 756
Protein: 48g
Total fat: 27g
Saturates: 6g
Carbs: 77g
Total sugarsL 8g
Fibre: 7g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
