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.

Easy Salmon Fishcakes - How To Make

Here is an easy way to make Salmon Fishcakes for a light brunch or supper.



Ingredients
200gms Left over Mashed Potatoes/Butternut Squash Mash
250gms Tinned Pink Salmon
Flat Leaf Parsley
Dill
Salt & Pepper to taste
Flour
Beaten Egg
Breadcrumbs



Method
Place the mashed vegetable in a bowl with the Salmon.
Chop and add herbs to the bowl.
Mix but be careful not to break up the fish too much.
Mould the mixture into thick patties. You can dust your hands with flour to prevent the mixture sticking to your hands.
Pane the patties by first dipping into seasoned flour, then into beaten egg to cover the patties, then finally into the breadcrumbs.
Leave the patties to chill in the fridge for an hour.
Fry the patties until golden.



Serve with a nice green salad and or a mustard and dill sauce.