Chicken schnitzel with potato puree

0
14668

Preparation

10 min

Baking Time

7 min

Servings

4

Ingredient

  • 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

Execution

  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!

How useful was this post?

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

LEAVE A REPLY

Please enter your comment!
Please enter your name here