John Myers
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Chicken Schnitzel with Country Potatoes & Cauliflower
The perfect chicken schnitzel with country potatoes & cauliflower recipe with a picture and simple step-by-step instructions.
Chicken schnitzel:
- 350 g Fresh chicken breast
- 1 pinch Garlic pepper from meienm KB
- 1 pinch Seasoned salt from my KB
- 1 Egg
- 1 Sip Water
- 1 Sip Flour
- 1 Sip Panko breadcrumbs
- Rapeseed oil
Country potatoes:
- 800 g Waxy potatoes
- 1 tbsp Rapeseed oil
- 1 tbsp Garlic pepper from my KB
Cauliflower:
- 1 head Cauliflower fresh
- 1 pinch Salt
- 1 pinch Sugar
Sauce:
- 250 ml Cauliflower stock
- 200 ml Milk
- 40 g Butter
- 40 g Flour
- 40 g Salt
- 40 g Freshly grated nutmeg
- 40 g Telly cherry pepper
Chicken breast:
- Cut the meat into schnitzel. Mix the flour, egg, garlic pepper, seasoned salt and a little water, dip the schnitzel in it and bread it in breadcrumbs. Put aside!
Potatoes:
- Wash and clean the potatoes and cut into wedges. Marinate with oil and garlic pepper.
Cauliflower:
- Cut the cauliflower into florets and rinse with cold water. Bring the salted water to the boil with a little sugar and cook the cauliflower in it for 4 minutes. Strain and collect 250ml brew. Rinse the cauliflower with cold water!
Potatoes: Preheat the oven to 200 degrees!
- Place the potatoes on a baking sheet lined with baking paper and bake the potatoes for about 35-45 minutes. I had potatoes and schnitzel from the hot air fryer!
Schnitzel:
- Meanwhile, fry the schnitzel in hot oil until golden.
Cauliflower:
- Melt the butter and stir in the flour, fry briefly and deglaze with the cauliflower and milk while stirring. Bring to the boil briefly and season with salt, pepper and nutmeg. Add cauliflower and reheat everything on a low level!
- Serve! 🙂
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