Peri Peri Turkey Schnitzel - How To Make

How To Make Peri Peri Turkey Schnitzel

This is my take on a Wiener Schnitzel.

Wien is the German word for Vienna. Schnitzel is the German word for meat cutlets, usually Veal, thinly sliced or pounded flat, breaded and pan fried.


Method & Ingredients
Take a couple of slices of Turkey breast.
Place on a board and cover with plastic wrap to prevent meat juices splashing all over the place.
Beat flat with a meat mallet or a rolling pin.


To Pane the meat, first season plain flour with salt and pepper and dust the meat in the flour.
This will allow the beaten egg to stick to the floured meat.
Now dip this into the breadcrumbs that had a tablespoon of Peri Peri seasoning added to it.
This will make a nice, spicy breadcrumb crust, when you fry the meat in a heavy based skillet or frying pan.

It only takes a couple of minutes on each side and the meat is cooked.



Serve with a nice German or Austrian potato salad.

Corned Beef Hash - A St.Patricks Day feast to soak up all the Guinness

One way to soak up all the Guinness on St Patricks day is to make a lovely Salt Beef or Corned Beef Hash.

Ingredients
300gm Salt Beef or tin of Corned Beef diced in centimetre cubes
1 large Onion Diced
1 Carrot finely diced
600gm Potatoes diced in centimetre cubes
2 teaspoon Dijon Mustard
1 teaspoon Worcestershire Sauce
Parsley
Salt & Pepper to taste
2 tablespoon Oil for frying

Method
Par boil the carrot and diced potatoes and plunge into cold water to stop cooking process. Drain and dry.
Fry the onion until golden then add in the potatoes and carrot and fry for five or six minutes.
Add two teaspoons of Dijon Mustard and one teaspoon of Worcestershire Sauce.
Add in the beef and continue to fry for a further three minutes adding in some chopped Parsley and season with salt and pepper to taste.
Serve with a fried egg on the top.

You can bulk this up with sliced mushrooms or a tin of beans, or even use the mixture to make a pie.