Since the days of world history books in grades 4 to 10, every year, in some chapter or the other, Hitler and Mussolini went hand in hand in the way they doled out many atrocities humanity. The ordeal of learning the dates, the happenings and the outcomes of failed treaties ended I thought in 1985 when I did my Grade 10 boards. It was painful and annoying to read and learn the doings of two megalomaniac men. But yes, bygones are bygones. Historically and for my academic journey. Or so I thought. But no, the blessed chapters are back, they are again creeping back into life every year...now waiting for 2017 when the kid finishes his grade10.....
Till then here is a German-Italian recipe, but this one captures the simplicity and natural beauty of both nations. Every Italian chef talks about a 'nonna' they love and admire and just the other day my traveler friend told me about the affection and beauty she experienced in a B&B run by a middle aged lady in Black Forest. These beautiful emotions are captured rather elegantly in my recipe of Italian Chicken Schnitzels. The Germans made popular the schnitzel post the 2nd world war. They usually use pork meat and serve it with a potato mash or fries. However the world has adopted schnitzel in their cuisine. Hungary, Iran, Israel, Japan,Portugal, Korea, Mexico are some nations who have included the schnitzel in their food repertoire. Italy too. Hence this recipe, the German schnitzel with an Italian twist.
Take boneless chicken breast pieces. Wash well. Put them inside a zip lock bag. Now pound them with a tenderiser. Next use a roller and roll on the meat pieces. The chicken will become about half an inch thick and flat.
For the marination process, in a small bowl, take balsamic vinegar, olive oil, salt, crushed pepper, lime juice and crushed or grated garlic. Mix well. Now coat the chicken nicely with this sauce mix on both sides. Keep in the refrigerator for a day.
It is time to prepare your crumbs mix. At first take a handful of fresh oregano, wash and chop finely. Next grate some Parmesan cheese. If you can, use Panko crumbs. If you cannot source the crumbs, then use the regular store bought ones or homemade ones. Mix the crumbs with oregano, cheese and garlic salt to taste. This flavoring adds a very interesting Italian flavour to the schnitzel as does the marinade you have used above.
Beat eggs, add a spoon of milk. Coat the marinated chicken with the egg wash and then the crumbs. Make the crumbing neat keeping a rustic look intact. Once done, store in the refrigerator for an hour before deep frying. The colour will be golden and inviting.
Serve with a salsa verde or a relish or some fresh salad.
Till then here is a German-Italian recipe, but this one captures the simplicity and natural beauty of both nations. Every Italian chef talks about a 'nonna' they love and admire and just the other day my traveler friend told me about the affection and beauty she experienced in a B&B run by a middle aged lady in Black Forest. These beautiful emotions are captured rather elegantly in my recipe of Italian Chicken Schnitzels. The Germans made popular the schnitzel post the 2nd world war. They usually use pork meat and serve it with a potato mash or fries. However the world has adopted schnitzel in their cuisine. Hungary, Iran, Israel, Japan,Portugal, Korea, Mexico are some nations who have included the schnitzel in their food repertoire. Italy too. Hence this recipe, the German schnitzel with an Italian twist.
Take boneless chicken breast pieces. Wash well. Put them inside a zip lock bag. Now pound them with a tenderiser. Next use a roller and roll on the meat pieces. The chicken will become about half an inch thick and flat.
For the marination process, in a small bowl, take balsamic vinegar, olive oil, salt, crushed pepper, lime juice and crushed or grated garlic. Mix well. Now coat the chicken nicely with this sauce mix on both sides. Keep in the refrigerator for a day.
It is time to prepare your crumbs mix. At first take a handful of fresh oregano, wash and chop finely. Next grate some Parmesan cheese. If you can, use Panko crumbs. If you cannot source the crumbs, then use the regular store bought ones or homemade ones. Mix the crumbs with oregano, cheese and garlic salt to taste. This flavoring adds a very interesting Italian flavour to the schnitzel as does the marinade you have used above.
Beat eggs, add a spoon of milk. Coat the marinated chicken with the egg wash and then the crumbs. Make the crumbing neat keeping a rustic look intact. Once done, store in the refrigerator for an hour before deep frying. The colour will be golden and inviting.
Serve with a salsa verde or a relish or some fresh salad.
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