Dear LPG,

I have to start by saying that a little more investigation into the history of Wiener Schnitzel taught me that its geography is also a little more complicated than I thought. I have come to the decision that this recipe must have been invented on the Austrian/German border, while their respective independence days fall in the same month, (Germany’s on October 3^rd while Austria celebrates on the 26^th).   So, if I have calculated correctly there is a 24-day gap, and if LPG is able to accommodate me when it comes to my requested date for the posting of my article, today, October 14^th, should be near enough the midpoint between them.

Now that I can boast a little more experience than when I first started this culinary project, I have learned about getting all the ingredients together before you get started, but as ever, there were a few substitutions.  I couldn’t find any veal but substituted with Chicken breasts as the recipe suggested, and I cheated a little with the butter.  It did seem quite a lot so I went for buttery margarine.  I also ended up having to make my own breadcrumbs and grate my own Parmesan cheese, but luckily I had already broken both thumb nails and the ends of my fingers escaped injury.

My chicken breast was quite thick so I cut through it and fanned it out a bit, but I have a little to learn about hitting meat until it is a particular thickness and my meat beating technique resulted in some pretty weird shapes.  I also have to say that I think that eating the chicken breasts was punishment enough for them without all the hitting under Clingfilm and, even though I got my three sets of tongs out to help with the dipping, my fingers needed a lot of interim washing.  I have to admit it did not look like such a mucky job when I watched the YouTube version.  You definitely need a cloth and a sink nearby. 

I then went off for an hour and returned ready for action.  Everything else was pretty straight forward but as you can see from my picture, my attempt needed more than three minutes a side.  Perhaps my flattening technique was not severe enough to get the meat thin enough.  So, in order to ensure it was cooked through, mine is a little browner than the internet version but it tasted quite nice. 

So, even though one has already gone and one is to come, I don’t think that my tribute to Germany and Austria went too badly. 

Now, just in case you didn’t know, Morocco celebrates its independence on November 18^th and they are renowned for their one pot cooking.  What could possibly go wrong?

CB, Lewisham.

CB, has found some variations on a Tagine theme in preparation for anyone who wants to try her cooking project next month… 

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