Chicken schnitzel with broccoli puree

Ingredients for 4 servings:

• 3 chicken breast fillets
• 500 g potatoes, floury
• 75 g walnuts
• 2 broccoli
• 2 garlic cloves
• 2 onions
• 1 jar vegetable stock, 400 ml
• 3 eggs
• 300 g cherry tomatoes
• 150 g cheese (Emmental), grated
• 130 g flour
• 2 tbsp butter
• 1 tsp sugar
• 3 tbsp olive oil
• nutmeg
• pepper
• Paprika powder, sweet
• Salt

Instructions

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

Whisk the cheese with the eggs. Halve the chicken breast fillets horizontally, wrap each in cling film, and flatten lightly. Season with salt, pepper, and paprika, and coat in flour. Coat in the cheese and egg mixture. Add the olive oil to a pan and fry the fillets in hot oil until golden brown. Remove and drain on kitchen paper. Wash, peel, and roughly dice the potatoes. Rinse the broccoli, chop it, and add it to a saucepan with the diced potatoes and vegetable stock. Bring to a boil and cook over medium heat until soft. Then add the butter, season with salt and nutmeg, and mash until smooth, similar to mashed potatoes—everyone likes it their own way. Roughly chop the walnuts and toast them in a pan without fat. Add them to the mashed potatoes and mix. Wash the cherry tomatoes and heat them in a pan with a teaspoon of sugar until they burst. Peel and finely chop the garlic and onions, add them, and cook for about 5-10 minutes. Season with salt and pepper and toss well. Serve the puree with the schnitzels and cherry tomatoes.