Celery mashed potatoes with breaded cutlets

Name: Celery mashed potatoes with breaded cutlets
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg floury potatoes; 600 g Celeriac; 7-10 Tbsp Salt; 20 g flaked almonds; 4 Pork cutlet (approx. 125 g each); 1 egg (size M); 50 g Flour; 7-10 Tbsp Pepper; 75 g Breadcrumbs; 2-3 TABLESPOONS Oil; 200 ml Milk; 40 g Butter or margarine; 1 TABLESPOON Cranberries in their own juice (glass); 7-10 Tbsp Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg floury potatoes
600 g Celeriac
7-10 Tbsp Salt
20 g flaked almonds
4 Pork cutlet (approx. 125 g each)
1 egg (size M)
50 g Flour
7-10 Tbsp Pepper
75 g Breadcrumbs
2-3 TABLESPOONS Oil
200 ml Milk
40 g Butter or margarine
1 TABLESPOON Cranberries in their own juice (glass)
7-10 Tbsp Thyme

Directions

1
Peel and wash the potatoes and celery and cut into large cubes. Boil the potatoes and celery in salted water and cook for about 30 minutes. Meanwhile roast almonds in a pan without fat until golden brown, take them out. Wash the meat, dab dry and cut each cutlet into three. Whisk the egg in a deep dish. Mix flour with salt and pepper in a deep plate. Turn the schnitzel first in flour, whisked egg and then in breadcrumbs.
2
Heat the oil in a large pan and fry the escalopes on both sides for 3-4 minutes at medium heat. In the meantime heat milk and 25 g fat. Drain the potato-celery, add the milk and mash with a potato masher. Foam 15 g fat in a small saucepan. Arrange celery-potato puree and schnitzel on plates. Sprinkle the puree with almonds and drizzle with fat. Garnish schnitzel with cranberries and thyme