Schnitzel with sauerkraut and mashed potatoes from the oven

Ingredients for 1 servings:

• 1 pork schnitzel or turkey schnitzel
• 1 tbsp, heaped tomato paste
• 2 tsp, heaped mustard
• 150 g sauerkraut from the jar, ready to eat
• 5 tbsp cream
• 1 serving of mashed potatoes
• ½ slice(s) farmer’s bread
• 2 tbsp sour cream
• some chili flakes
• some salt and pepper
• 1 tsp parsley
• Butter for the bread cubes
• Oil for frying, e.g. coconut oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

ideal for using up leftovers

Preheat the oven to 180°C (fan/convection oven). Prepare a small baking dish. Cut the bread into small cubes and toast in a pan with plenty of butter. Don’t use too little butter; the bread should be well-soaked. Season the schnitzel on one side only with a little salt and pepper and fry in a little oil. Place in the baking dish and brush with a heaped teaspoon of mustard. Drain the liquid from the sauerkraut and fry the sauerkraut with tomato paste and the remaining mustard in the used pan. Add the cream and chili, mix, and pour everything over the schnitzel. Spread the mashed potatoes (can be from the day before) over the sauerkraut. Mix the sour cream with a little salt and parsley and spread it over the mashed potatoes. Bake in the oven for about 10 minutes. Then arrange the bread cubes on top of the mashed potatoes and return the dish to the oven for another 5-10 minutes.