Busy Weeks

Life gets busier and busier but that doesn’t mean you have to lose out on delicious dinners for the family.

I have a different hat on this week, I’m working at the ABC Northcoast radio as an online journalist. It involves looking after the website and writing and sourcing stories. I was at the blood bank yesterday doing a story on National Blood Donors Week and today was a beauty, I went through a ring of fire at a media launch for Monster Trucks. The things you do for a story.

So what do you cook for the family when you get home after a hard day at work? I am cooking Wiener Schnitzel check out the recipe and love to hear the feedback.

This is a traditional Austrian dish, Wiener means Viennese (from Vienna in Austria). In 1862 a famous Austrian general spent a lot of time near Milan, Italy and he discovered a dish called “Costoletta alla Milanese” – a thick veal cutlet crumbed, sautéed in butter and served with a wedge of lemon. He then introduced it to Austria and they adapted the dish using a thin piece of veal without the bone, dipped in flour, egg and breadcrumbs.

 Traditional Wiener schnitzel is served with a wedge of lemon, potato salad and cooked cabbage. This recipe is served with a tomato sauce topping and a wedge of lemon.

4 x 100g veal scaloppine (escalopes)

1/2 cup plain flour

1 cup dried packet breadcrumbs

1/4 cup flat leaf parsley, finely chopped

2 eggs

1/2 cup olive oil

1 x 400g can diced tomatoes

1 tablespoon tomato paste

1 teaspoon sugar

Lemon wedges to serve

Combine the dried breadcrumbs and parsley in a large, shallow bowl and then set aside. Place the eggs in a separate wide bowl and beat lightly to combine.

Place veal on a chopping board and flatten slightly with a meat mallet. Season flour with salt and pepper and combine with the parmesan cheese.

Dip veal pieces firstly in the flour, then into beaten egg and finally in breadcrumb mixture pressing to adhere.

Refrigerate for 15 minutes. Meanwhile heat the tomatoes in a medium sized saucepan over a medium heat. Add the tomato paste, sugar and season with salt and pepper.

Heat half the oil in a non-stick frypan and fry half the veal over a medium heat for 1-2 minutes or until golden on one side, then turn over to cook the other side for a further minute.

Drain on a paper towel, cover and keep warm. Heat the remaining oil and cook the remaining veal.

Serve with lemon wedges, roasted potatoes and a green salad, if desired.

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