Schnitzel nuggets with buttered vegetables and mashed potatoes

Ingredients for 4 servings:

• 1 kg potatoes, floury
• Salt
• pepper
• nutmeg
• 250 ml milk
• 2 tbsp butter
• 3 thick pork schnitzels, approx. 200 g each
• 200 g white bread
• 1 tsp sweet paprika powder
• 2 eggs
• 3 tbsp oil
• 4 tbsp flour
• 1 cauliflower
• 2 m.-large carrot(s)
• 100 g peas, frozen
• Salt
• 2 tbsp butter
• Chervil, for garnishing

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Peel, wash, and roughly dice the potatoes. Cover and cook in salted water for 20 minutes. Remove the crusts from the bread, finely crumble, and mix with the paprika. Whisk the eggs with 2 tablespoons of water, salt, and pepper. Trim and wash the cauliflower, then divide it into florets. Peel, wash, and slice the carrots. Cover and sauté both in a little boiling salted water for 12 minutes. Add the peas and sauté for a further 2 minutes. Pat the schnitzels dry and cut crosswise into 16 strips. Coat first in flour, then in the egg, and finally in the breadcrumbs. Press the breading down lightly. Heat the oil in a pan and fry the nuggets in batches, turning all over, for 10 minutes. Keep warm. Heat the milk with 2 tablespoons of butter. Drain and mash the potatoes, then stir in the milk. Season with salt, pepper, and nutmeg. Drain the vegetables and briefly toss with 2 tablespoons of butter. Arrange nuggets, puree and vegetables on plates and garnish with chervil if desired.