Organic chicken schnitzel with cream carrots and mashed potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Peel and wash carrots and cut them into thin slices. Peel and chop onion. Melt 2 tbsp. butter in a pot and fry onion in it.

2. 2

   Sprinkle 1 tablespoon of sugar over it, caramelise briefly. Add the carrots and sweat them. Add stock and 200 g cream, bring to the boil. Cook for about 10 minutes until al dente. Lift out the carrots and set aside. Let the sauce boil down thickly.

3. 3

   Wash the chicken fillets, dab dry, cut in half lengthwise and tap flat between a freezer bag cut open lengthwise approx. 1⁄2 cm. Whisk the eggs. Spread flour and breadcrumbs separately on two flat plates.

4. 4

   Salt and pepper the chicken escalopes. Turn the escalopes one after the other first in flour, then pass through the eggs and let them drip off a little. Finally turn in the breadcrumbs, press the breadcrumbs lightly.

5. 5

   Heat 2 tablespoons of clarified butter in two large pans. Fry 4 escalopes in each pan at medium heat for about 4 minutes on each side.

6. 6

   Drain the potatoes and let them steam a little. Bring 200 g cream and 2 tablespoons butter to the boil. Press the potatoes into the cream while still hot through the potato ricer, mix with a whisk (or mash the potatoes finely with a potato masher and stir in the hot cream with butter).

7. 7

   Season with salt, pepper and nutmeg. Put the carrots back into the sauce, heat briefly. Serve everything.