Onto our third country in as many days, we really are moving along at a Contiki pace, well maybe just not as drunk. Slovenia's highest placing in a Eurovision final was 7th in 2001 and 1995, after first joining in 1993. Throughout the years Slovenia have been responsible for sending an array of performances to delight audiences from a James Bond theme in 1999, to cross dressing flight attendants, an operatic ET with a light up hand, mild bondage themes and a wolverine look-a-like.
Should I be too embarrassed to admit I made a replica of Slovenia 2003?
For the Slovenian dish I came upon a recipe for turkey, it is really just a sneaky way of getting Turkey to be part of the Chow Down to Eurovision 2013. I think this recipe will be a favourite amongst the Australian audience as it seems we love to crumb a poultry breast and cover it in cheese.
Turkey Schnitzel with Gorgonzola sauce
- 4 turkey breast fillets
- 1/2 cup flour
- 1 egg
- 1 cup breadcrumbs (I used panko)
- Salt and pepper to season
- 1/4 cup oil and a knob of butter fry pan frying
For the sauce
- 60g unsalted butter
- 195g gorgonzola dolce, chopped
- 200ml cream
- pepper to taste
- Beat the egg in a bowl with 1 tablespoon of water
- Put the flour and breadcrumbs on 2 separate plates
- Using a meat tenderiser pound the turkey breasts to flatten out a little.
- Coat the turkey in the flour, egg and breadcrumbs
- Heat the oil and butter in a hot frypan
- Pan fry the turkey for 2 mins each side
- Put the turkey on an oven tray and put in a 180 oven for 5-7 mins depending on thickness.
- Season to taste
- Serve blanched broccolini or chips and salad.
To make the sauce
- In a medium saucepan heat the butter over a medium flame
- Add the gorgonzola and cream and stir till melted and combined
- Pepper to taste
It will be Straight into Love for Hannah this year in Malmö,