The Unicorn Hotel's chicken schnitzel and gravy

Name: The Unicorn Hotel's chicken schnitzel and gravy
Total time: 3 h 45 min
Yield: Serves 4

A chicken schnitzel is hard to go past; The Unicorn Hotel’s extra crisp panko bradcrumb version is impossible to resist. Serve it on mashed potato with parsley, lemon wedges and their flavour-packed gravy.

May 02, 2017 2:00pm

Serves 4
30 mins preparation
3 hrs 15 mins cooking

"Could you get the recipe for the chicken schnitty at The Unicorn Hotel in Paddington? They don't come better than that." - Amanda Sacks, Stanmore, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.Start this recipe the day before to brine the chicken.

Ingredients

60 gm fine sea salt
4 chicken supremes (boned breasts, skin on and wing bone attached; 900gm in total)
2 chicken carcasses (900gm)
2 chicken wings (250gm), cut through joint
75 gm plain flour (½ cup)
2 eggs, beaten
100 gm panko breadcrumbs (1¼ cups)
Sunflower oil, for deep-frying
Mashed potato, chopped parsley, lemon wedges and green salad, to serve

Method

1
Stir salt and 500ml hot water in a large non-reactive container (see note) until salt dissolves (1-2 minutes). Add 1.5 litres iced water and refrigerate to chill (20-30 minutes). Submerge chicken breasts in brine and refrigerate for at least 12 hours.
2
For gravy, preheat oven to 200C, then roast carcasses and wings, turning occasionally, until browned all over (about 1 hour). Reserve chicken fat and pan scrapings, then coarsely chop carcasses and wings, transfer to a small saucepan, cover with 750ml water and sit a plate on bones to keep submerged. Bring to the boil, then reduce heat to low and simmer until well flavoured and reduced to 300ml (2-2½ hours). Strain. Stir 1½ tbsp reserved chicken fat and 1½ tbsp flour in a small saucepan over medium-high heat until starting to turn golden brown (3-4 minutes). Gradually whisk in stock and pan scrapings and stir until gravy thickens slightly (2-3 minutes). Season to taste, cover, keep warm.
3
Drain chicken from brine. Pat dry thoroughly with paper towels and place skin-side up between sheets of plastic wrap and gently hit with a meat pallet to a uniform thickness (about 1cm).
4
Place remaining flour, beaten egg and panko crumbs in separate bowls. Line an oven tray with baking paper. Dredge chicken evenly in flour, shaking off excess, then dip into egg. Ensure chicken is completely covered, then press into crumbs, coating evenly. Transfer to tray.
5
Preheat oven to 60C and heat oil in a large, deep frying pan over medium-high heat to 165C. Carefully lower 2 breasts, wing-bone down, into oil and fry until golden brown underneath (3-4 minutes). Carefully turn over and fry until golden brown all over and internal temperature reaches 65C at the thickest point near wing (3-4 minutes). Drain on paper towels. Transfer to a lined oven tray, place in oven to keep warm and repeat with remaining chicken breasts.
6
Serve chicken with gravy, mashed potato, parsley, lemon wedges and a green salad.

Notes

Non-reactive bowls are made from glass, ceramic or plastic. Use them in preference to metal bowls when marinating to prevent the acid in marinades reacting with metal and imparting a metallic taste.