Chicken schnitzel in crispy breading with carrot and potato mash

Ingredients for 4 servings:

• 4 chicken schnitzels or turkey schnitzels
• salt and pepper
• Paprika powder
• 2 tbsp flour
• 1 egg(s)
• 1 tbsp Dijon mustard
• 75 g cornflakes, crumbled
• 30 g sesame seeds
• 30 g Parmesan, grated
• 1 tbsp oil, for drizzling
• 600 g carrot(s), diced
• 300 g potatoes, diced
• salt and pepper
• Nutmeg, freshly grated
• 500 ml chicken broth
• 10 coriander, ground
• 50 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat oven to 190°C. Crumble the cornflakes and mix well with the sesame seeds and grated Parmesan cheese. Season the schnitzel with salt, pepper, and paprika. Coat first in flour, then in the egg beaten with the mustard, and bread it. Press the breading onto the schnitzel and place it on a baking sheet lined with baking paper. Drizzle evenly with 1 tablespoon of olive oil. Bake in the oven for about 20 to 25 minutes until crispy and brown. Peel and dice the potatoes and carrots for the mash. Cook them in the chicken stock seasoned with salt and nutmeg until tender. Mash the soft vegetables with a potato masher and stir in the softened butter. Season the mashed potatoes with coriander, salt, and pepper to taste.