Chicken Curry Schnitzel with Mashed Sweet Potatoes and Cucumber Salad

Peel the sweet potato and cut it into cubes and boil it in salted water until soft, then pour it off and let it evaporate for about 5 minutes, then add the butter and puree. Now season with salt, pepper, cinnamon, Espelette pepper, lemon zest and lemon juice.

Cut small schnitzels from the chicken breast and knock them thinly between two sheets of foil.

Now set up a breading line. 1st station: a shallow bowl of flour. 2. Station a shallow bowl with the clumped egg -. here comes the curry and some salt and pepper. There are different types of curry, everyone takes the curry that he likes best. 3rd station: a shallow bowl with the panko flour.

Now turn the schnitzel in the flour first, knocking off the excess flour well. Now pull the schnitzel through the egg-curry mixture and then turn in the panko flour and then fry in the deep oil, always moving the pan in a circular motion so that the oil spills over and the breading can rise in a wavy manner. Then degrease the schnitzel on kitchen paper.

Peel and finely slice the cucumber, add a little salt and mix well by hand, leave to stand for about 1 hour so that it drains well. Then put the cucumber in a sieve, drain well and possibly squeeze out a little more.

Season the sour cream with salt and pepper and add the chopped dill and stir everything well and then pour over the cucumber and mix well.

Arrange the sweet potato puree on a plate, add the schnitzel and serve the cucumber salad in an extra bowl.