Yoghurt chicken schnitzel with gribiche

Marinated in yoghurt for ultra-tender results, serve this schnitzel with a French gribiche-style sauce (cold egg & mustard sauce) that's spiked with jalapeño and lemon.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Stream free On Demand

Quick Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 4 chicken thigh fillets
• 200 g yoghurt
• 5 g salt
• 200 ml light olive oil, for deep-frying
• 150 g plain flour
• 2 eggs, beaten
• 100 ml milk
• 150 g panko crumbs
• 2 lemons, sliced

For the gribiche 

• 4 boiled eggs
• 1 lemon, halved
• 150 ml olive oil
• 1 tsp Dijon mustard
• 20 g capers, finely chopped
• 15 g pickled jalapeños, finely chopped
• ½ red onion, finely chopped
• ½ bunch chives, thinly sliced
• ½ small bunch flat-leaf parsley, finely chopped
• Salt and black pepper

Marinating time: 12 – 24 hours

Instructions

1. In a medium bowl, combine the chicken, yoghurt and salt and mix well to combine. Refrigerate for 1 day before using.
   
2. To make the gribiche, heat a grill pan. Separate the cooked egg yolks and whites from the boiled eggs, then place the egg yolks in a medium bowl. Finely chop the egg whites. Grill the lemon, cut-side down, until slightly charred. Mash the egg yolks with a fork until pasty, then while mixing, gradually add the olive oil and a generous squeeze of grilled lemon juice to create a mayonnaise-style base, then fold in the remaining ingredients (including the egg whites). Season to taste with salt and black pepper.
   
3. When ready to cook the chicken, heat the oil for deep-frying in a large, heavy-based saucepan. Gently rinse the yoghurt-marinated chicken and pat dry. Hammer out the chicken between two sheets of baking paper. Make a crumbing station with three separate shallow bowls by filling the first with flour, the second with the beaten eggs and milk and the third with the panko breadcrumbs. Dip the chicken in the flour, egg mixture and the panko. Add the crumbed chicken to the pan and fry until golden on both sides and cooked through.
   
4. To serve, spoon a generous amount of gribiche onto the centre of serving plates, then top with the schnitzel. Serve with sliced lemon.
   

Photography by Jiwon Kim.

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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.

Stream free On Demand

Quick Chicken

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG