Cooking up a Storm (March 2023)

Women and Kitchen – it has a new meaning today. As women entrepreneurs and achievers break glass ceilings in every field, the Food & Beverage industry in the country too is seeing a change, with a bunch of ladies who are setting the bar high. So, let’s cheers for the women heading up kitchens around the country with a mouth-watering dish. Despite the barriers in place, these women have made it. To celebrate and honour womanhood - a power, so strong and deep. From ruling homes to homelands, the indomitable spirit of women has grown strength to strength with each passing year. Today women not only have the right to vote but are also leading administrations. This International women's day, 2022 we're raising a toast to the bold and the beautiful. New age women are picking up their kitchen knives, breaking through culinary boundaries of a traditionally male dominated industry and cooking up a storm. They say a woman should be two things: classy and fabulous, just like the recipe we have for you.

CHICKEN SCHNITZEL

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Ingredients –

• 2 large eggs
• 1 clove garlic, minced
• 1⁄2 teaspoon minced fresh parsley, coarse salt and ground pepper
• 1 cup fresh breadcrumb (made from 3 slices white bread)
• 1⁄2 cup grated parmesan cheese
• 4 (6 ounce) chicken cutlets, pounded to an even 1/4-inch thickness
• 4 tablespoons olive oil
• 1 tablespoon butter
• 1⁄4 cup dry white wine
• 1⁄2 cup chicken broth
• 1 tablespoon fresh lemon juice
• How to Make?

Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.

In a separate shallow bowl, combine breadcrumbs (pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.

Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.

For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.

Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.

Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.

Wipe the skillet clean with paper towels.

Heat butter until melted and add wine.

Heat 30 seconds and stir in broth and lemon juice.

Season with salt and pepper.

Simmer 2 minutes.

Pour broth mixture over cutlets and serve.

Garnish with parsley and lemon slices.

From the March 2023 issue of FHM India.