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Green parmy

Adam Liaw
Adam Liaw

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Green parmy.
Green parmy.William Meppem

This combines two icons of South Australian cuisine: the chicken parmy and the pie floater.

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Ingredients

  • 4 chicken breasts

  • 100g bacon pieces

  • 1.5 litres vegetable oil, for deep frying

  • 1 cup plain flour

  • salt and pepper, to season

  • 3 eggs, beaten

  • 2 cups panko breadcrumbs

  • parmesan, to serve

  • 2 tbsp finely shredded parsley, to serve

  • lemon wedges, to serve

Green pea puree

  • 50g butter

  • 2 cloves garlic

  • 1 small brown onion

  • 1½ cups chicken stock

  • 3 cups frozen peas

  • 2 cups baby spinach leaves

Method

  1. 1. With the back of a heavy knife or meat mallet, pound the chicken to tenderise it and flatten it into a sheet 1.5cm thick. Fry the bacon pieces in a little oil until browned and crisp.

    2. For the green pea puree, heat a small pan over medium heat and add butter, garlic and onion. Fry for about 3 minutes, until soft but not brown. Add stock, peas and spinach leaves and bring to a simmer. Transfer to a blender and blend to a smooth puree. 

    3. Heat the oil to 170C. Place the flour onto a small tray and season well with salt and pepper. Place the eggs and breadcrumbs onto separate trays. Insert a skewer into each piece of chicken and, using it as a hook, dip the chicken into the flour, then the egg, then the breadcrumbs, ensuring that it is coated completely and pressing the breadcrumbs firmly onto the meat. Fry in batches for 5 minutes, turning once or twice. Drain on a wire rack, standing each on its thin end for better drainage.

    4. Place each chicken parmy on a serving plate and top with a few generous spoons of the green puree. Scatter with the bacon chips. Then, using a microplane, grate plenty of parmesan over the top. Scatter with a little parsley and serve with a wedge of lemon – chips optional.

    Adam's tip: Schnitzels in Australia are a product of the same German migration that seeded our wine industry, but there are some differences. We favour chicken or beef over veal or pork and deep-fry ours in oil rather than shallow-frying in butter.

    Also try: Adam Liaw's seafood sandwich with spicy cocktail sauce

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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