John Myers
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Chicken Schnitzel with Mashed Sweet Potato and Carrots and Red Cabbage and Red Cabbage
The perfect chicken schnitzel with mashed sweet potato and carrots and red cabbage and red cabbage recipe with a picture and simple step-by-step instructions.
Chicken schnitzel:
- 6 Chicken schnitzel approx. 200 g frozen
- 4 tbsp Sunflower oil
Sweet potato and carrot mash:
- 250 g Sweet potatoes
- 250 g Carrots
- 1 Onion approx. 100 g
- 1 Clove of garlic
- 1 tbsp Butter
- 1 tbsp Milk
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Nutmeg
Bohemian-style red cabbage-red cabbage:
- 400 g Red cabbage / red cabbage / see my recipe *)
- *) http://www./rezept/513679/Rotkraut-Blaukraut-nach-boemischer-A
Serve:
- 2 Red mini peppers for garnish
Chicken schnitzel:
- Fry the chicken schnitzel without defrosting in a pan with sunflower oil (4 tbsp) on both sides until golden-brown and keep warm
Sweet potato and carrot mash:
- Peel and dice the onion. Peel and finely dice the garlic clove. Peel and dice sweet potatoes and carrots, cook in salted water (1 teaspoon salt) with the onion and garlic clove cubes for about 20 minutes, drain through a kitchen sieve, return to the hot pot and sprinkle with butter (1 tablespoon), milk (1 tablespoon) Use the potato masher to work through coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and nutmeg (1 big pinch).
Bohemian-style red cabbage-red cabbage:
- If necessary, defrost and warm red cabbage. See my recipe: *) Bohemian style red cabbage-blue cabbage
Serve:
- Serve the chicken schnitzel with mashed sweet potatoes and carrots and bohemian red cabbage and red cabbage, garnished with mini peppers.
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