Chicken Breast Fillet Schnitzel with Spicy Mashed Potatoes and Carrot Blossom Vegetables

Cut the defrosted chicken breast fillets in half crosswise with a knife, plate between kitchen foil with the meat tenderizer, pepper and salt, bread (flour, whisked egg + cream and breadcrumbs + grated Emmental cheese mixed / mixed) and in a pan with oil (6 tbsp) Fry until golden brown on both sides. Fry the rest of the breaded egg at the end and use it as a garnish.

Peel and dice the potatoes. Peel and dice the onion. Peel and finely dice the garlic cloves. Put everything () in a saucepan with salted water (1 teaspoon) and cook for about 20 minutes. Drain, add butter (1 tbsp) and cream (4 tbsp) and work / mash through well with the potato masher. Finally, season with salt (2 big pinches) and pepper (2 big pinches) / season to taste.

Peel the carrots with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 4 - 5 mm thick) with the knife. Peel and quarter the onion and cut into wedges. Cook the vegetables (carrot blossoms and onion wedges) in water with instant vegetable stock (2 teaspoons) and salt (1 teaspoon) for about 8-10 minutes, drain, add butter (1 tbsp) and sugar (1 teaspoon) and add the carrot blossoms with onion wedges let it caramelize a little while stirring. Finally fold in the cream (5 tbsp) and season with salt (1 big pinch) and pepper (1 big pinch).

Serve the chicken breast fillet schnitzel with spicy mashed potatoes and carrot blossom vegetables, garnished with basil.