John Myers
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Chicken Schnitzel with Cauliflower and Mashed Potatoes
The perfect chicken schnitzel with cauliflower and mashed potatoes recipe with a picture and simple step-by-step instructions.
Chicken schnitzel:
- 5 Fully breaded chicken schnitzel à 100 g (Here: New at ALDI Nord!)
Cauliflower:
- 1 Cauliflower / cleaned approx. 650 g
- 1 tsp Salt
- 4 tbsp Butter flakes
- 2 tbsp Breadcrumbs
- 4 big pinches Coarse sea salt from the mill
Mashed potatoes:
- 1000 g Potatoes
- 1 tsp Salt
- 2 tbsp Butter
- 4 tbsp Cooking cream
- 4 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 2 big pinches Nutmeg
Chicken schnitzel:
- Heat the chicken schnitzel in the microwave at 600 watts for approx. 2 minutes or alternatively fry them in a pan with oil.
Cauliflower:
- Cut / clean the cauliflower into small florets, cook in salted water (1 teaspoon of salt) for about 10 – 12 minutes, drain through a kitchen sieve and place in an ovenproof dish. Spread the butter flakes (2 tbsp) over it, sprinkle with breadcrumbs and bake in the oven at 100 ° C for about 10 – 15 minutes. To serve, season with coarse sea salt from the mill (4 big pinches).
Mashed potatoes:
- Peel the potatoes, wash them, chop them roughly, cook them in salted water (1 teaspoon salt) for about 20 minutes, drain them and return them to the hot saucepan. Add butter (2 tbsp), cooking cream (4 tbsp), coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches) and nutmeg (2 big pinches) and work through vigorously with the potato masher.
Serve:
- Serve the chicken schnitzel with cauliflower and mashed potatoes.
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