Chicken Schnitzel Hearts
Hi Pablo here with a truly romantic lovers date night dinner. Food makes friends, great food entices lovers. This dish hails from the romantic city of Vienna washed by the River Danube. It’s a perfect place to spend a weekend break with your lover.
Vienna’s claim to culinary fame is Wiener Schnitzel. Originally made using veal but I’m using local free range chicken breast served with a spicy cucumber and red chilli salad and paired with an Austrian Riesling.
You will need:
2 Free range chicken breasts 
3 tbs plain flour
2 free range eggs, beaten
Lightly toasted breadcrumbs
½ tsp paprika
1 tsp toasted sesame seeds
1 tsp grated Parmesan cheese
Salt & freshly ground black pepper
2 tbs sunflower oil
½ cucumber
1 red chilli, finely sliced
Drizzle of honeyed vinaigrette
Take 2 chicken breasts hammered out between clingfilm to about 3mm thick. Then take 3 separate dishes. In one put the flour, in the next the egg & in the other the breadcrumbs. Add to the breadcrumbs the paprika, sesame seeds & Parmesan & mix them all together, seasoning with salt & pepper.
Now dip the schnitzels into flour, egg & breadcrumbs making sure they are well coated. Lay them on parchment on a flat baking tin & chill in the fridge for 30 minutes to set. Meanwhile, using a mandolin, thinly slice the cucumber into a dish & set aside.
Heat the oil in a large pan & fry the schnitzels until golden, about 4-5 minutes. Transfer onto a board & now for the romantic bit – cut the chicken into 6 heart shapes steaks with a cutter. (You can save the off cuts for tomorrows stir fry)
Now for the seductive presentation. Arrange the cucumber slices round each plate & pile the rest into the centres. Strew the vibrant chilli over the cucumber & drizzle with the honey vinaigrette. Then top with the sexy heart shaped schnitzels & finish with a flourish of chive flowers with their oniony flavour & a juicy wedge of Sicilian lemon. Mahlzeit !
