Just a short walk up from Taylor Square, you can order Sydney’s unofficial best schnitty ever – but looking at this plate of free-range freshness, with its crunchy coating laying on a bed of mash and housemade gravy, we may just make it official. The chicken is sourced from the Bannockburn region, brined in 10 per cent salt for four hours, flattened, crumbed and herbed before it becomes this truly scrumptious schnit. It dominates the plate, with the wing pointing to the heavens. A pillow of buttery smooth mashed potatoes underlies it, and it's surrounded by a rich pool of gravy. Watch out for friends who didn't order as well as you to try to dip their chips into your abundance of gravy. There’s no messing around here: only a sprig of greenery for garnish. With a schnitty like this, you don't need much more.
Crumbed chicken breast hammered out flat might sound like an incredibly simple dish, but there is an art to getting schnitzel right. The shell needs to be well-seasoned and to stick to the meat instead of falling off like an ill-fitting jacket. The meat needs to be cooked through but remain tender and juicy. And the quality of your sauce is a linchpin to the whole enterprise – good gravy is everything. We ate a lot of schnitzel to bring you this list – may our stomachs and waistbands have mercy on us.