Brother of Courtney

Sometimes a meal starts with a memory. Today, it started with a piece of crumbed beef steak from the butcher and a desire for hollandaise sauce.

Many years ago, a workmate introduced me to a meal known in their family as Courtney. My friend and I used to enjoy lunch at the Hellenic Club or The Tradies when it was still around in Phillip, Canberra. Sometimes it was dinner before a Senate Estimates hearing, in preparation for our appearance.

A crumbed chicken breast or thigh topped with hollandaise sauce became associated with a young woman named Courtney, who was a friend of my friend’s daughter. While most people would smother their “chicken schnitty” with gravy, Courtney preferred hollandaise sauce. Over time, the combination of crumbed chicken and hollandaise became known simply as “a Courtney” among my mate, his daughter, and their circle of friends. I will always think of crumbed chicken and hollandaise sauce as Courtney as well, even though I have never met her.

A couple of weeks ago, my friend, who is now retired and runs sheep, went out with their daughter and Courtney, and they enjoyed a Courtney. I received a text message about this, and after the meal, I was sent a photograph of Courtney on their plate.

Today, I wanted crumbed beef rather than chicken. The idea was simple: take the familiar elements of a Courtney, swap the chicken for beef, and enjoy something slightly different. That makes this dish the natural sibling of the original. Not Courtney, but the Brother of Courtney.

Ingredients

For the crumbed beef steak

• 1 large crumbed beef steak, about 250 to 300 g
• 1 tablespoon beef fat or tallow

For the hollandaise sauce

• 3 large egg yolks
• 180 g unsalted butter
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 1 tablespoon hot water

To serve

• Mashed potato

Equipment

• Weber Q+ outdoor barbecue
• Cast iron hot plate
• Small saucepan
• Tall blending jug
• Stick blender
• Measuring spoons
• Small knife
• Serving plate

Method

Cook the crumbed beef steak

1. Place the cast iron hot plate inside the Weber Q+ outdoor barbecue.
2. With the lid down, preheat the Weber Q+ outdoor barbecue to 200 °C.
3. Add the beef fat or tallow to the hot plate, then cook the crumbed beef steak for 10 to 12 minutes, turning once halfway through cooking.
4. Check that the crumb coating is golden and crisp.
5. Rest the steak for 2 to 3 minutes before serving.

Keep the lid down as much as practical during cooking so the crumb becomes golden and crisp and the beef heats through.

Make the hollandaise sauce

1. Melt the butter in a small saucepan or use microwave radiation.
2. Place the egg yolks, lemon juice, mustard, salt, pepper, and hot water in the blending jug.
3. Insert the stick blender and blend for a few seconds.
4. With the blender running, slowly pour in the hot melted butter.
5. Continue blending until the sauce thickens and becomes smooth.
6. Taste and adjust seasoning if needed.

The sauce should be rich and pourable. If it thickens too much, blend in a teaspoon of warm water.

Prepare the plate.

• Place a dinner plate into a benchtop oven and set the temperature to 70 °C.
• Warm the plate for about 10–15 minutes.
• If you don’t routinely do this, you might be surprised what a difference a warm dinner plate makes.

Assemble the dish.

1. Place the crumbed beef steak on a warmed plate.
2. Spoon the hollandaise sauce over the steak.
3. Add a generous spoonful of mashed potato on the side.

The history of the schnitzel

The schnitzel has its roots in the broader Central European schnitzel tradition. The word schnitzel comes from German and refers to a thin slice of meat. The best-known version is Wiener Schnitzel from Austria, which is traditionally made with veal. The meat is pounded thin, coated in flour, egg, and breadcrumbs, and then fried.

As migrants brought their food traditions to Australia, schnitzels evolved to suit local tastes and ingredients. Veal became less common in everyday cooking. Chicken emerged as an affordable and widely available alternative. Over time, the “chicken schnitzel” became a standard menu item in pubs, clubs, and family restaurants throughout Australia.

Crumbed chicken in Australian pub and club culture

Australian pub and club dining has long focused on generous, uncomplicated meals. Patrons expect familiar dishes that are filling, affordable, and easy to enjoy with friends and family. The chicken schnitzel fits this role perfectly.

A typical crumbed chicken or “schnitty” is served with chips, salad, vegetables, or mashed potato. Diners often choose a topping or sauce. Gravy remains one of the most common options. Parmigiana, with tomato sauce and melted cheese, is another favourite. Clubs and pubs across Australia frequently offer variations, but most remain closely tied to these established formats.

The use of hollandaise sauce on a schnitty receives far less attention. Yet the combination works well. The crisp crumb contrasts with the buttery sauce, creating a dish that feels familiar while offering a different flavour profile.

The origins and etymology of Courtney

The word Courtney in this context has nothing to do with culinary history. It emerged through family and social usage. A young woman named Courtney developed a preference for hollandaise sauce on her crumbed chicken. Rather than requesting the more common gravy, she chose hollandaise.

Saying “I’ll have a Courtney” became shorthand for crumbed chicken topped with hollandaise sauce. The name served as an informal term, understood by those who knew the story.

This is a common feature of food culture. Families and friendship groups often create names for dishes that make perfect sense within their circle but remain unknown elsewhere. These names preserve stories, memories, and relationships. In this case, Courtney became more than a person’s name. It became a meal.

The name Courtney in general use

Outside this blog post, Courtney is usually understood as an English given name drawn from the surname Courtenay. The surname came into English through Norman French and is linked with the French place name Courtenay. Name references commonly explain it as either a place-name form connected with the Latin personal name Curtenus, related to curtus, meaning “short”, or as a Norman nickname meaning “short nose”. It is an example of a surname that later became a given name. I have no idea whether my mate’s daughter’s friend has a short nose.

The earliest clearly noted use of Courtenay as a given name appears to have been masculine. One commonly cited early example is Sir Courtenay Pole, 2nd Baronet, who lived from 1619 to 1695. The related spelling Courtney appears in United States baby-name data for girls from 1881, although it remained uncommon for many decades.

As a modern first name, Courtney has been most strongly associated with English-speaking countries. It became especially popular for girls in the United States, where it reached number 17 in 1990. Recent United States data show a marked decline, with the name outside the top 1,000 and recorded for only about 99 girls in 2024. It has also been used in Australia, Canada, Ireland, New Zealand, and the United Kingdom. In available Australian and New Zealand data, Courtney was most visible from the late 1980s through the early 2000s, and it is now much less common for babies.

I have a friend at work named Courtney. She is very popular and marvellous at her work. I don’t think I’ve ever told her this story. I’ll probably share this post with her next week.

Final thoughts

Brother of Courtney is a simple variation on a family food tradition. The original dish uses crumbed chicken and hollandaise sauce. Today’s version uses crumbed beef steak instead.

The meal keeps the elements that made the original memorable. There is the crisp crumb, the richness of the hollandaise, and the story behind the name. The only change is the protein.

Sometimes that is enough to create a new dish.

And sometimes a new dish deserves a name of its own.

Brother of Courtney.

Details

• Preparation time: 10 minutes
• Cooking time: 15 minutes
• Total time: 25 minutes
• Serves: 2 normal people and 1 Gary.
• Dietary suitability: Not suitable for vegans or vegetarians.

Disclaimer: This post was created with some exploitation of Microsoft Copilot. Large language models in artificial intelligence can sometimes hallucinate and make errors. If you notice any errors, please make a comment.