donna hay magazine - May 2015 AU by May 2015 AU

Author:May 2015 AU [AU, May 2015]
Language: eng
Format: epub
Published: 2015-03-23T23:42:19+00:00

chicken schnitzel with chilli

cherry tomatoes and mozzarella

make now . schnitzel

pecorino-crumbed veal with creamy

chicken schnitzel with chilli cherry

semolina and vincotto mushrooms

tomatoes and mozzarella

4 x 250g veal cutlets, trimmed

4 x 200g chicken breast fillets, butterflied

½ cup (75g) plain (all-purpose) flour

½ cup (75g) plain (all-purpose) flour

sea salt and cracked black pepper

sea salt and cracked black pepper

2 eggs

2 eggs

¼ cup (60ml) milk

¼ cup (60ml) milk

1½ cups (110g) panko (Japanese) breadcrumbs

2 cups (200g) coarse matzo meal crumbs+

½ cup (40g) finely grated pecorino, plus extra to serve

vegetable oil, for shallow frying

15g dried porcini mushrooms

1 x 400g can cherry tomatoes

½ cup (125ml) boiling water

¼ cup (60ml) vincotto++

2 tablespoons extra virgin olive oil

1 long red chilli, sliced

400g mixed mushrooms (larger mushrooms, halved)+

1 tablespoon finely grated lemon rind

1 tablespoon thyme leaves

250g buffalo mozzarella, torn

2 tablespoons vincotto ( see note, right)

store-bought pesto, to serve

vegetable oil, for shallow frying

baby (micro) mint leaves (optional), to serve

creamy semolina

3 cups (750ml) milk

Preheat oven to 250°C (480°F). Using a meat mallet, pound each

½ cup (80g) semolina

chicken breast to ½cm thick. Place the flour, salt and pepper

½ cup (125ml) single (pouring) cream

in a medium bowl and mix to combine. Place the eggs and

1 cup (80g) finely grated pecorino

milk in a separate bowl and whisk to combine. Place the crumbs

sea salt and cracked black pepper

in a third bowl. Dust the chicken with the flour, dip into the egg

mixture and press into the crumbs to coat. Heat 3cm of the oil

To make the creamy semolina, place the milk in a large

in a large frying pan over medium heat ( see Cook’s tips, page 101).

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