Chicken Schnitzel with Mashed Potatoes
By chef Leonhard Wenzel
Golden breaded chicken cutlet with smooth homemade mashed potatoes. A classic combination that never disappoints.
- 20 min
- total
- Medium
- level
- 5
- (1)
3 min prep · 17 min cook
What you will need
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Chicken Breast 1 pcs -
Potatoes 250 g -
Bread Roll 1 pcs -
Eggs 0.5 pcs
-
Plain Flour 20 g -
Milk 60 ml -
Butter 1 tbsp
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🍗✨
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Cut the potatoes. Peel the potatoes and cut them into smaller, evenly sized cubes so they cook evenly.
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Cook the potatoes. Cover the potatoes with cold salted water and cook over medium heat for about 10-15 minutes, until they can be easily pierced with a fork.
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Prepare the chicken. Cut the chicken breasts in half and season the meat slices with salt and pepper on both sides.
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Prepare the breadcrumbs. Tear the roll into smaller pieces and blend it into fine breadcrumbs.
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Coat the chicken. Coat the chicken in flour, then in egg, and finally in breadcrumbs, pressing the breadcrumbs down lightly.
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Fry. Fry the chicken in hot oil over medium heat for about 3-4 minutes on each side until golden brown, then drain on paper towels.
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Prepare the mashed potatoes. Drain the cooked potatoes and mash them while still hot with butter, gradually adding warm milk until a smooth mash forms, then season with salt.
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Serve. Serve 🍽️✨
Ratings and comments
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