chicken liver schnitzel with lemon butter cream and 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
method
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
method
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
method
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.
assembly
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.
