Knusperschnitzel with creamy mashed potatoes

Name: Knusperschnitzel with creamy mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 6 (approx. 750 g) Carrots; 2 Onions; 2 TABLESPOONS Butter; 2 coated Tsp Sugar; 100 g + 100 g whipped cream; 4 Pork cutlet (approx. 150 g each); 7-10 Tbsp Pepper; 1 Egg; 2-3 TABLESPOONS Flour; 4-5 Tbsp Breadcrumbs; 3 TABLESPOONS clarified butter; 100 ml Milk; 7-10 Tbsp Nutmeg

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
6 (approx. 750 g) Carrots
2 Onions
2 TABLESPOONS Butter
2 coated Tsp Sugar
100 g + 100 g whipped cream
4 Pork cutlet (approx. 150 g each)
7-10 Tbsp Pepper
1 Egg
2-3 TABLESPOONS Flour
4-5 Tbsp Breadcrumbs
3 TABLESPOONS clarified butter
100 ml Milk
7-10 Tbsp Nutmeg

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Peel, wash and slice carrots. Peel and chop onions. Heat butter. Steam onions in it until transparent. Sprinkle with sugar and let it caramelize slightly.
2
Add carrots. Pour in about 150 ml water and 100 g cream, bring to the boil. Cover and simmer for about 8 minutes.
3
Dab schnitzel dry and tap flatter. Season with salt and pepper. Whisk the egg. Turn escalopes one after the other in flour, egg and breadcrumbs. In hot butter
4
Drain the potatoes. Add 100 g cream and milk. Mash everything finely. Season puree with salt and nutmeg. Arrange everything.