Chicken escalope with cream carrots and mashed potatoes

Name: Chicken escalope with cream carrots and mashed potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 800 g Carrots; 1 Onion; 4 TABLESPOONS Butter; 1 TABLESPOON Sugar; 100 ml Beef broth; 400 g Whipped cream; 2 Chicken filet (approx. 200 g each); 7-10 Tbsp Pepper; 2 Eggs (size M); 2-3 TABLESPOONS Flour; 50–75 g Breadcrumbs; 4 TABLESPOONS clarified butter; 7-10 Tbsp freshly grated nutmeg

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
800 g Carrots
1 Onion
4 TABLESPOONS Butter
1 TABLESPOON Sugar
100 ml Beef broth
400 g Whipped cream
2 Chicken filet (approx. 200 g each)
7-10 Tbsp Pepper
2 Eggs (size M)
2-3 TABLESPOONS Flour
50–75 g Breadcrumbs
4 TABLESPOONS clarified butter
7-10 Tbsp freshly grated nutmeg

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel and slice the carrots. Peel and finely chop the onion. Heat 2 tablespoons of butter. Sauté the onion for about 4 minutes. Sprinkle with sugar and caramelize lightly. Add the carrots and stir into the caramel. Add stock and 200 g cream, bring to the boil and cook for about 10 minutes. Take out the carrots and thicken the sauce
2
Wash the meat, dab dry, cut in half horizontally and season with salt and pepper. Whisk the egg. Turn escalopes one after the other in flour, egg and breadcrumbs
3
Heat the clarified butter in portions in a large pan and fry the escalopes for about 6 minutes while turning. Take out the cutlets and keep warm
4
Melt 2 tablespoons of butter, add 200 g cream and bring to the boil. Press potatoes through a potato ricer and mix with the hot butter-cream mixture. Season to taste with salt, pepper and nutmeg. Put the carrots back into the sauce and warm them up. Arrange schnitzel, purée and carrots