A healthy food & lifestyle blog specifically catering for & dealing with the symptoms & conditions of : Endometriosis, Polycystic Ovarian Syndrome (PCOS) & Intracranial Hypertension (IH).
Looking at healthy food & food alternatives- redesigning classic recipes & new recipes;
Dealing and living with chronic health conditions on a daily basis- & research about the conditions;
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Before undertaking any recipes found on this blog please look to the note in 'Cookery' !

Monday, 11 June 2012


This is a dish that my partner M. taught me how to cook, and is a family recipe...
He has Italian Sicilian heritage, so it is very exciting and yummy when I get to learn new recipes.
It best made by two people-  to get all the components ready to plate up at the same time.

The recipe traditionally is a thick veal cutlet (bone included), but nowadays people prefer to use a thinner cut, like those used for “schnitzels” as it cooks faster. You can use either veal or beef (and yes, even chicken or pork if you like) for this recipe.
It is thought that the Austrians got the schnitzel, specifically the Wiener Schnitzel, from the Milanese but there are differences.

Serves: 4
   2 eggs
   1 1/2 cups wheat and gluten free breadcrumbs (I use Lifestyle Bakery)
   large handful fresh basil, chopped
   large handful fresh continental parsley, chopped
   2 topside beef steaks (or blade for the cheaper version)
   1/3 cup extra virgin olive oil
   3 desiree or pontiac potatoes, cut into chunks
   Medium sized handful of rosemary leaves
   1 garlic cloves, thinly sliced
   250g green beans, trimmed
   Drizzle of extra virgin olive oil
   1 brown onion, finely chopped
   2 garlic cloves, diced
   1/4 medium red chilli, seeded and finely chopped
   40ml  white wine
   1/4 750ml bottle tomato passata (so 187.5ml)
   400g can diced tomatoes
   1/2 cup kalamata olives, pitted and sliced
   1 1/2 cups button mushrooms, peeled and sliced
   1/4 cup fresh basil leaves, chopped 
   1/2 cup freshly chopped flat-leaf parsley 
Salt and pepper to taste
  1. Heat oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring, for 4 minutes or until translucent. Add chilli, cook, stirring, for 30 seconds. Add the wine. Cook, stirring with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the passata, canned diced tomato and olives. Simmer, stirring occasionally, for 8 minutes or until the sauce thickens. Add water if needed.
  2. Add basil, parsley and mushrooms. Toss to combine. Season with and pepper.
    Set aside, heat up again close to serving.
  3. Mix bread crumbs, basil and parsley (not sauce portions), place mixture onto a large plate, in another bowl whisk the eggs, season with just pinch of salt. Set aside.
  4. Cut the steaks into portions, you should be bale to get 4 pieces out of each steak. Pound the steaks with a meat tenderiser (or just a rolling pin, that is what I had in my kitchen) till they are nice and thin, roughly 1-2cm thick.
  5. Dip a piece of steak in the egg mixture, then coat in the breadcrumb mixture, pressing firmly to coat. Place the steak on a plate on a plate. Repeat with the remaining steaks- egg mixture and breadcrumb mixture. If you would like a crispier, thicker crust double coating can be done, in this recipe I didn't.
  6. Heat a non-stick frying pan over medium-high heat, add most of the olive oil. Cook half the steaks for 4 minutes each side or until golden brown (if necessary- add some more oil during the cooking process). Transfer to a plate lined with paper towel. Repeat with the remaining steak, reheating the pan between batches.
    If extra time needed place steaks under the grill on low heat to keep warm.
  7. Meanwhile, steam potatoes lightly, until just tender, then toss them in a baking pan with a drizzle of olive oil, rosemary, garlic, crack of salt and pepper to taste.
    Serve with steamed greens.

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