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


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.