When I was shopping for Asli (we always want her to try different things other than usual chicken, meatballs and veggies however most of the time we’re unsuccessful!), I bought turkey thighs in order to make her a turkey schnitzel. And for us as well, of course. As we were scanning one of our new cookbooks (a gift for my 35th), we came across a different version of schnitzel called piccatta. Instead of breadcrumbs he was using parmesan cheese. We thought it would be nicer and decided to cook this one. The book is called "Chef at Home" By Uwe Michelle (he is apparently a chef in Dubai and won couple of awards).
|turkey thighs cut into thin slices|
So we took the thighs, cut them into thin slices and season with salt and pepper. We combined 2 beaten eggs, some chopped parsley and grated parmesan cheese together. We first dusted the thighs with flour, then dipped them in the egg mixture and fried them until they are golden. They looked in fact more like omlettes because of two eggs (I guess) and taste not better than a usual schnitzel (and to be honest a schnitzel is crispier). However with a home-made pesto pasta* on the side and a bottle of beer we had a perfect dinner in the backyard (by the way if you’re ever looking for a non-alcoholic beer, Holsten is the best). And most importantly our daughter liked it (the piccatta, not the beer!).
|piccatta and pesto pasta|
*For pesto: Combine ½ clove of garlic (chopped), a pinch of salt and a bunch of basil leaves (chopped) and pound them in a food processor. Add a handful of very lightly toasted pine nuts and grind them again. Put them in a bowl to mix with some freshly grated Parmesan cheese. Stir while adding some olive oil (just to bind the sauce). After seasoning with salt and pepper, add some more parmesan cheese and olive oil until you’re happy with the taste. Add a squeeze of lemon juice if you like.