This blog is dedicated to Paola. My second oldest sister.
She was born a blue baby in country Australia. My parents didn't speak a lot of English having migrated from Italy and I'm sure it was hard for them trying to work out how and what to do.
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"What talent we have at Eurella Links. We are soooo excited to announce, that 2 of our amazing Participants have entered Burwood Council’s - Burwood Art Prize 2020. We are even more excited the announce, that one of the Participants is a FINALIST. Yes, that’s right. Our wonderfully talented Paola’s art work called “Spring has Sprung”. Was inspired by Paola, of beauty of everything coming back to life after the Bushfire’s." (Eurella Community Services) |
But you know what? Paola went to school like most of us...until she reached the limits of her learning. Then, Dad booked her in for guitar lessons and she can now play the guitar! To keep this short and simple, Paola is wonderful. We love her to bits and I'm sure she's going to outlive all of us with her charm and positive attitude.
My now hubby, David, even pulled some strings and had her favourite singer ever (better than Elvis?), record this little video for her. Thank you Guy Sebastian. You made her life even more special.
So when I spoke to her about my Vlog, she requested I make her number one dish - Chicken Schnitzel!... I added the healthy component: the Rocket (Arugola) salad. Lol. She would eat that begrudgingly.
Here's cheers to you Paola. I hope you try and make one of Mum's best recipes for me (with help of course). I promise I will cook it for you next time I see you in Sydney.
Buon Appetitio! xxx
Chicken Schnitzel with Rocket Salad
Mum had this great method of cooking food that would go a long way. I'm sure that came from growing up during World War II.
You will be surprised how far two breasts will go if you just try my easy recipe!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes
Recipe - Chicken Schnitzel
2 Chicken Breasts (approx. 500g)
2 Cups Plain Flour
2 Eggs
2 Cups Fine Breadcrumbs
2 -3 Tbsp Olive Oil (more required as the oil is used)
Method - Chicken Schnitzel
Trim the breasts of any fat. Cut off the tender loin. Using your knife, slice the tender just short of all the way horizontally and spread the out to form a larger piece.
Carefully use your knife to split the chicken breasts into 4-5 slices each. Set aside.
Prepare three shallow bowls - the first with the flour, the second with the eggs - beat until mixed together; and the third with the breadcrumbs. Line them on your bench top with an empty plate where you can place your schnitzels as they are prepared.
One by one, using a fork, cover the chicken slices in flour, then dip in the egg and then place onto the breadcrumbs to coat.
When all the pieces are ready, place a frying pan on a low to medium heat and add your olive oil. Once the oil is hot, place your schnitzels in. Don't overcrowd and cook them in batches if necessary, Once they form bubbles around the sides, lift to check they are a golden brown and turn over. As the batch finishes, replenish the olive oil in the pan prior to adding more schnitzels.
Prepare a plate with paper towels to drain any excess oil. As the pieces finish frying place them on this plate before serving.
Recipe - Rocket Salad
250g Washed Rocket Leaves (aka Arugola)
100g Prosciutto Crudo
150g Mini Tomatoes
2 Tsp Baby Capers
1/2 Cup Shaved Parmesan
50ml Balsamic Vinegar
50ml Extra Virgin Olive Oil
Method - Rocket Salad
Make sure your rocket has air dried after washing and place into bowl. tear the prosciutto into smaller strips and mix through the rocket leaves.
Toss in mini tomatoes and capers. Mix around. Using a potato peeler, shave your parmesan and then drizzle the balsamic and extra virgin olive oil on top.
Serve with a smile!
TIP: If you find you can't slice the chicken breasts thin, slice them in half and use a meat hammer to spread the fatter pieces. Then cut them up into smaller schnitzels!
Happy Hunting!
