John Myers
Schnitzel with Mashed Potatoes and Cream Carrots
The perfect schnitzel with mashed potatoes and cream carrots recipe with a picture and simple step-by-step instructions.
- 800 g Potatoes
- 800 g Carrots
- 1 Onion
- 4 tbsp Butter
- 1 tbsp Sugar
- 100 ml Chicken broth instant
- 400 g Whipped cream
- 4 Turkey schnitzel
- 2 Eggs
- 2 tbsp Flour
- Breadcrumbs
- Salt
- Pepper
- Peel the potatoes, cook in salted water for 20 minutes. Peel the carrots and cut into slices. Peel and dice the onion. Heat 2 tablespoons butter. Sauté the onion in it. Sprinkle with sugar and caramelize. Stir in the carrots. Deglaze with the broth and 200 g cream, bring to the boil and simmer for about 10 minutes.
- Wash the meat, pat dry. Season with salt and pepper. Whisk eggs. Turn the schnitzel one after the other in flour, then in eggs and finally in breadcrumbs. Fry the schnitzel in hot oil.
- Drain the potatoes. Add 200 g of cream and 2 tablespoons of butter to the potatoes and mash. Season the puree with salt and nutmeg.
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