Is that one of the summer salads you mentioned ? :)Quote:
Originally Posted by Marco
Printable View
Is that one of the summer salads you mentioned ? :)Quote:
Originally Posted by Marco
A cold collation with pasta salad
https://uploads.tapatalk-cdn.com/202...4c23027141.jpg
Haha - I was waiting for someone to say that - and trust it to be you!:ner::DQuote:
Originally Posted by Audio Al
No, but I've been enjoying loads of different salads recently, and the chicken schnitzel dish is really light and tasty! When it's 20C+, the last thing I feel for is some hot meat-filled pie, as nice as that can be...
Marco.
Like it, Roy (particularly the contents of the bowl), although I'd want much less ham - half of that would've been enough for me [plus I'd skip the cheese] - and is all that beside it onions?:eek:Quote:
Originally Posted by Roy S
Marco.
No, they're hard boiled eggs. The Bavarian ham (which was very thinly sliced) & grated cheese both wanted using so I slung them on.Quote:
Originally Posted by Marco
The bowl contains pasta, red onion, red & yellow peppers, vine tomatoes, cucumber & celery, dressed with extra virgin olive oil, fresh lime juice & freshly ground black pepper & rock salt.
Ah I see... LOVE the contents of the bowl - just my thing in this weather!
Noted on the thinness of the ham, which sounds nice, btw, and that you had to use stuff up:)
Marco.
Meant to say today's schnitzel looked good but yesterday's burgers looked amazing (I could have eaten both of them :D )Quote:
Originally Posted by Marco
Lol - cheers, I've no doubt you could've! Your new title should be 'Roy Big-Dinner Boy'!:D
Marco.
Schnitzel is a fav of mine. Chicken especially.
Yeah, mine too... I got into the Italian version initially (Milanese - see here: http://resourcefulcook.com/recipes/v...-alla-milanese), when my mum made it in the house, then had out in restaurants, and which is often served along with some spaghetti in a tomato sauce. I'm sure you've had that before:)
That's lovely, but there's something even nicer about the (simpler) Austrian version, which just hits the spot, and of course where veal, not chicken, is used traditionally.
The key is in using *very* finely ground fresh breadcrumbs, as that's what sticks to the meat best (using flour and egg yolk), along with a good frying pan-full of fresh oil (I like rapeseed, as it adds a slightly lighter touch than veg oil), and crucially, clarified butter, for frying. About 70/30 in favour of butter. The oil is simply to stop the butter from burning.
The use of clarified butter is *absolutely essential* for generating the right flavour/richness and 'puffing up' the coating mixture (also giving the finished dish more of an attractive golden appearance), which should be very well seasoned and contain a goodly dose of paprika!
Then serve either with some lovely creamy/buttery mashed potatoes, or fresh-egg noodles (spätzle), and as a nice added touch, a fried egg (with a runny yolk) goes really well on top! Takes no more than 30 mins to do:cool:
Marco.