Celebrity Sandwich: Victor Liong's Chicken Schnitzel

Photo: Victor Liong, of Lee Ho Fook

The world’s favourite snack has been taken to a new level in lockdown. In 2020, we partnered with Victoria Together to create Celebrity Sandwich, a 10-part video series which captured some of Melbourne’s best chefs whipping up their favourite sandwiches in their own kitchens.

In this episode, Victor Liong shares his fully loaded chicken schnitty. Discover why he says it’s the near-perfect mouthful.


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


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

Beat the egg with the milk, season lightly with salt and pour it into a shallow tray

Put flour and the breadcrumbs each in their own shallow trays

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

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.)

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

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

Peel and slice the eggs

Assembling the sandwich

Lay out the slices of bread and butter them edge to edge – this is very important

Lay on a layer of sprouts, then shingle on the beetroot, add the chicken schnitzel and top with mayonnaise
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.


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