Chicken schnitzel with potato puree



10 min

Baking Time

7 min




  • 2 double chicken breast fillets
  • 1 packet breadcrumbs
  • 2tbsp grated parmesan
  • 2tbsp mustard (Dijon)
  • 1tbsp fresh herbs (parsley, chives)
  • 2 beaten eggs (egg wash)
  • Sunflower oil
  • Salt, pepper, smoked paprika
  • Potato puree
  • 10 potatoes
  • 200ml heavy cream
  • 2tbsp butter
  • Salt & pepper
  • 1tbsp mustard


  1. Place a plastic wrap sheet, then a chicken breast fillet and then add another wrap sheet. Use a rolling pin to make the fillets less thick. Use a bowl to mix the parmesan with the breadcrumbs.
  2. Add salt & pepper to the fillets, then paprika and mustard. Sprinkle with thw fresh chopped herbs. Soak the fillets into the egg wash, then roll each fillet in the parmesan- breadcrumbs mix.
  3. Add sunflower oil in a pan and fry the chicken for 5 minutes, until golden. Place on absorbing paper sheet and serve!
  4. Potato puree: Peel the potatoes, put in a pot with water. Boil for 30 minute or until soften. Drain the potatoes, place in a bowl and add butter and heavy cream. Use a wire to mash the potatoes. Add salt & pepper, then enjoy!

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