Celebrity Sandwich with Victor Liong

In episode six of Celebrity Sandwich, make a chicken schnitzel sandwich with Victor Liong.

Celebrity Sandwich

Watch some of your favourite chefs whip up a sandwich in their own kitchen - and follow along to make it yourself!


Duration
9 minutes

"This is a chicken schnitzel sandwich with boiled egg, beetroot, alfalfa sprouts, red onion, tasty cheese and mayonnaise. Its true name is the “Tommy’s S5 add schnitzel, no tuna” and was first introduced to me by Warren Turnbull, the then chef of Assiette when I was an apprentice in Sydney.

I used to order this every week from City Edge, a busy little café not far from where the restaurant was in Surry Hills. On the menu it’s done with tuna, but I like the hearty addition of the schnitzel."

The Victor Liong chicken schnitzel sandwich: Makes 2

For the schnitzel:

  • 1 chicken breast
  • 1 egg
  • 2 tbs milk
  • ½ cup flour
  • Salt and pepper
  • 1 cup breadcrumbs (I like panko breadcrumbs)
  • 1 cup vegetable oil
  • 2 tbs butter
  • The eggs
  • 3 large eggs, at room temperature

The sandwich

  • 1 bunch of rocket or alfalfa sprouts
  • 1 red onion, peeled and finely sliced
  • 2 slices tasty cheese
  • 2 tbs mayonnaise (I use Kewpie)
  • 8 slices tinned beetroot
  • 4 slices of brown bread
  • 2 tbs soft unsalted butter
  • Salt and pepper

Method

  1. Prepare your chicken an hour in advance. Cut the chicken breast into 1.5cm-thick slices that are as wide as possible, place them between two sheets of baking paper and pound them out slightly to an even 1cm thickness, and season with salt and pepper
  2. Beat the egg with the milk, season lightly with salt and pour it into a shallow tray
  3. Put flour and the breadcrumbs each in their own shallow trays
  4. Dust the chicken in the flour, then dip in the beaten egg mixture, then press it into the breadcrumbs, coating the whole piece of chicken entirely. Repeat until all chicken slices are crumbed
  5. Allow the chicken to sit crumbed for an hour. This might seem counterintuitive, but this step is crucial; it gives the flour a chance to hydrate, and helps the crumbing to stick to the chicken. (Now is also a good time to take the butter for your sandwich out of the fridge to give it time to soften.)
  6. Heat vegetable oil to 160C in a wide, shallow pan, and fry the chicken in a single layer until golden and even on one side, add the butter and allow to foam then flip over and cook until the chicken in golden brown and even, remove from the pan and allow to drain on absorbent paper. (Avoid crowding the pan; you might need to do this in batches.)

For the boiled eggs

  1. Bring water to the boil in a medium saucepan, add the eggs slowly one by one. Cook them for 9 minutes, then refresh them in a bowl of cold water
  2. Peel and slice the eggs
  3. Put it all together
  4. Lay out the slices of bread and butter them edge to edge – this is very important
  5. Lay on a layer of sprouts, then shingle on the beetroot, add the chicken schnitzel and top with mayonnaise
  6. Season this layer lightly with salt and pepper, top with sliced onions and a slice of cheese, shut it like a book and cut in half, I’m a horizontal cut guy, but if you like it diagonally cut, you do you. Inhale the sandwich like you’ve been waiting for this meal all day, just like I used to. Really good with a pot of beer and some crisps.

About Victor Liong

Victor Liong arrived in Australia from Brunei at age six and grew up immersed in the multicultural energy of Sydney.

He’s an alumnus of the kitchens at Galileo and Mr Wong, and his time at the acclaimed Marque restaurant remains a significant influence on his approach to this day. In 2013 Victor opened his first restaurant, Lee Ho Fook, in Melbourne.

Originally located in Collingwood, Lee Ho Fook rapidly grew in popularity and in 2015 moved to a larger site on Duckboard Place in the CBD, where its loyal following enjoys Victor's unique and creative new-style Chinese dishes.

He’s also the co-chef, along with Chase Kojima, at Chuuka, a restaurant in Sydney that brings together the flavours and techniques of China and Japan. You can follow Victor's instagram for his adventures in and out of the kitchen.

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