chicken liver schnitzel with lemon butter cream and caramelised onion confit

chicken liver schnitzel with lemon butter cream & caramelised onion confit

flavour description

One can expect a golden crisp crust around the livers and a soft textured centre.

The combination of the sweet onions with the lemon flavour in the sauce is amazing and compliments the chicken livers very well.

caramelised onion confit

  • 4 x Red Onions, peeled & thinly sliced
  • 1½ Cups red wine
  • 1 Cup sherry vinegar
  • 1 Cup granulated sugar
  • Salt & freshly ground pepper to taste


In a saucepan combine onions, wine, vinegar and sugar. Bring to a boil, stirring to dissolve the sugar. Reduce to a syrup-like consistency and set aside.

chicken livers:

  • 1 Cup sunflower oil
  • 150g Butter
  • 600g Chicken livers, trimmed and cleaned
  • 1 Cup all purpose flour
  • 2 Large eggs
  • 2 Cups Chinese breadcrumbs (Panko)
  • Salt to taste


In frying pan heat oil & butter over medium heat. Dust livers with flour, dip in egg & coat with breadcrumbs. Fry until golden. Transfer to paper towel to drain & season with salt.

lemon butter cream:

  • 1 Cup single cream
  • 120g Unsalted butter, cubed
  • Juice of 1 fresh lemon
  • Juice of 1 fresh lime
  • Salt & freshly ground pepper to taste


In a saucepan bring the cream to a boil and reduce to half. Whisk in the butter two cubes at a time until combined. Allow to boil once, thereafter remove from heat. Add in the lemon and lime juice. Season to taste.


Use two livers per portion. Start by placing a teaspoon of onion confit in the centre of the plate & place one chicken liver on top. The second chicken liver is positioned in an upright fashion, against the first liver. Pour a tablespoon of lemon butter cream around both of the livers. Garnish with micro greens.

wine recommendation

Bouchard Finlayson "Missionvale" Chardonnay.

More Luxury Safari Cuisine

search sabi

newsletter subscribe

sabi sabi brochure

bookings & enquiries