"This is my mother's famous chicken schnitzel recipe. You can crumb the chicken straight after dipping in the marinade or cover and refrigerate it for 2 hours before crumbing to help flavour the chicken."
Preparation
Cooking
Skill level
Ingredients
- 500 g chicken tenderloins, trimmed of sinew
- sunflower oil or olive oil, for shallow frying
- lemon wedges, to serve
Marinade
- 250 g sour cream
- 1 tsp Worcestershire sauce
- ¼ bunch chives, finely chopped
- ½ lemon, zested and juiced
- salt and pepper, to taste
Crumbs
- 60 g (1 cup) sourdough breadcrumbs
- ½ lemon, zested
- ¼ bunch parsley, leaves picked, finely chopped
- 15 g finely grated parmesan cheese
- salt and pepper, to taste
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Marinating time: 2 hours (optional)
- For the marinade, place all the ingredients in a bowl and stir to combine.
- For the crumbs, place all the ingredients in a bowl and stir to combine.
- Dip the chicken in the marinade, make sure the chicken is fully coated. Transfer to the crumb mix, toss to coat well, then place on a plate and press firmly to flatten the chicken and help the breadcrumbs adhere.
- Fill a large frying pan with about 2 cm of oil and place over medium heat. To test if your oil is ready, dip one end of a piece of chicken in and see if the oil bubbles. Cook the chicken, in batches for 1-2 minutes on each side or until golden. Serve with lemon wedges.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.
