Steps
- Mix ½ cup of mayonnaise with 1 large minced garlic clove. Set aside for at least 20 minutes.
- Mix ⅓ cup of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, and ¾ teaspoon of paprika in a shallow dish.
- Stir in 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, and ½ teaspoon of onion powder.
- Slice 400g of boneless skinless chicken breasts horizontally into thin cutlets. Pound to ½in / 1cm thick and dredge in the flour mixture, shaking off excess.
- Heat half of 2 tablespoons of olive oil in a skillet over high heat. Fry 2 large halved and sliced onions for 5 minutes, until golden; season with salt and pepper and remove.
- Meanwhile, preheat the oven to 325°F / 160°C. Split 4 brioche burger buns and warm until lightly toasted. Turn the oven off and leave the door ajar.
- Heat the remaining oil in the skillet. Fry the chicken for 2½ minutes, flip, and top with 4 slices of Swiss cheese. Cook for 1½ minutes, then until 165°F / 74°C in the centers.
- Cover for 15 seconds if needed to melt the cheese. Transfer the chicken to a plate and cover loosely with foil.
- Mash 1 peeled and pitted avocado onto the bun bases; season with salt and pepper. Add chicken, onions, 4 lettuce leaves, and 2 large sliced tomatoes. Spread the bun tops with garlic mayo and close.