Chicken Burgers with Guacamole and Salsa

For the salsa, scald tomatoes, peel and chop. Rinse chile pepper, cut in half, remove seeds and finely chop. Peel the onion and chop finely. Heat the oil in a saucepan and fry the onion until softened. Peel and squeeze garlic through a press into the pan. Mix in tomatoes and chile pepper pieces, cover and and simmer over low heat about 15 minutes. Season sauce with curry powder, salt and pepper. Allow to cool.

Preheat the oven to 120°C (approximately 250°F).

For the burgers, cut avocado in half, remove the pit and press the flesh from the shell. Mix with a little lime juice and mash finely with a fork.

Rinse the chicken cutlets, pat dry, place between 2 layers of plastic wrap and pound slightly thinner with a pan. Season with salt and pepper. Dip in flour, tap off excess, pull through beaten egg and coat in breadcrumbs. Press on the breadcrumbs and fry the cutlets in butter in an oven-proof pan until golden brown. Then top each with a slice of cheese, transfer to the oven and bake until the cheese melts.