INGREDIENTS:
4 chicken breasts
4 tablespoons plain flour
2 eggs (beaten)
3 cups fresh breadcrumbs
2 tablespoons parmesan cheese (finely grated) (optional)
salt & pepper
4 tablespoons unsalted butter

DIRECTIONS:
Place a chicken breast between two pieces of plastic wrap and gently beat with a meat hammer until about 5mm in thickness. Repeat with the remaining breasts.

Generously season the flour with salt & pepper and tip onto a plate.

Tip the beaten egg onto a separate large bowl.

Tip the breadcrumbs into large bowl, season well with salt & pepper and mix in the parmesan cheese (if using).

Flour a chicken breast and pat off the excess, dip into the egg, then into the breadcrumbs. Press the crumbs into the chicken then place on a plate while you repeat the process with the remaining chicken breasts. Cover the schnitzels with plastic wrap and refrigerate for 30 minutes. This will help the crumbs stay on the chicken when you fry them.

Heat a large frying pan with the butter over a moderate heat (not to high or the breadcrumbs will burn and the chicken won’t cook). When the butter bubbles then settles, add two of the schnitzels to the pan. Fry for 3 minutes either side, until golden brown. Remove and drain on paper towels. Cook the next two schnitzels the same way.

SERVING:
I served mine with a little sour cream, sauerkraut, potatoes and pickles.

I decided a no meat night was in order tonight so made this hearty vegetable stew which hails from the Balkans. I had something very similar in a restaurant in Sydney about a year ago and it was delicious. Sadly I can never experience it again at that restaurant – my friend and I shamefully tried to do a runner at the end of our meal. Mistake. We were pursued, and caught by our burly Czech waitress. The humiliation of it all.

RECIPE:

INGREDIENTS:
1 aubergine
120g okra (halved lengthways)
225g frozen peas
225g green beans (cut into 2.5cm pieces)
2 onions (finely chopped)
450g potatoes (peeled and diced into 2.5cm cubes)
4 zucchini (cut into 1cm slices)
1 red capsicum (seeded and sliced)
1x400g can of chopped tomatoes
150ml vegetable stock
4 tablespoons olive oil
5 tablespoons continental parsley (chopped)
1 teaspoon sweet paprika
1 teaspoon caraway seeds
salt & pepper

TOPPING:
3 medium tomatoes (sliced)
1 zucchini (sliced)

DIRECTIONS:
Preheat the oven to 190ºC.
Combine all the vegetables in a large casserole dish (with a lid). In a separate bowl, combine the tomatoes, stock, oil, parsley, paprika, caraway and salt & pepper. Pour this over the vegetables and stir well. Now arrange the additional zucchini and tomatoes over the top of the mixture. Add a final sprinkle of salt & pepper. Pop on the lid tightly and cook in the oven for 60-70 minutes.

SERVING:
Hot with some crusty bread.