This combines two icons of South Australian cuisine: the chicken parmy and the pie floater.
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
2 cloves garlic
1 small brown onion
1½ cups chicken stock
3 cups frozen peas
2 cups baby spinach leaves
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.