Oven-baked chicken schnitzel with pancopanada and mashed potatoes with creamed cabbage

Name: Oven-baked chicken schnitzel with pancopanada and mashed potatoes with creamed cabbage
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Chicken filets (approx. 200 g each); 2 Eggs (size M); 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Panko (Japanese bread flakes); 1 kg Potatoes; 1 Onion; 2 TABLESPOONS Oil; 2 Bay leaves; 1 glass (720 ml) Sauerkraut; 1 pinch Sugar; 125 g Whipped cream; 5 Stem(s) Parsley; 250 ml Milk; 50 g Butter; 7-10 Tbsp freshly grated nutmeg; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Chicken filets (approx. 200 g each)
2 Eggs (size M)
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Panko (Japanese bread flakes)
1 kg Potatoes
1 Onion
2 TABLESPOONS Oil
2 Bay leaves
1 glass (720 ml) Sauerkraut
1 pinch Sugar
125 g Whipped cream
5 Stem(s) Parsley
250 ml Milk
50 g Butter
7-10 Tbsp freshly grated nutmeg
baking paper

Directions

1
Wash the meat and dab dry. Cut each fillet diagonally into 4 slices. Press flat with the ball of your hand. Whisk eggs and mustard in a large bowl. Season with salt and pepper. Add the meat and stir well.
2
Sprinkle with Panko and turn it so that the meat is evenly breaded.
3
Place the meat side by side on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see Manufacture
4
Peel the potatoes, wash them thoroughly, cut them into pieces and cook them in boiling salted water for about 25 minutes. Peel and finely chop the onion. Heat oil in a pan, add onion and fry until translucent.
5
Add bay leaf and sauerkraut, pluck cabbage. Season with salt, pepper and sugar, fry while turning. Deglaze with cream and braise covered at low heat for about 15 minutes. Stir from time to time.
6
Wash parsley, shake dry and chop finely. Heat milk and butter. Drain the potatoes, mash them with a potato masher and let the milk-butter mixture run in. Season to taste with salt and nutmeg.
7
Remove bay leaves from the sauerkraut, mix sauerkraut with the potatoes.
8
Remove meat from the oven. Arrange the mashed cabbage, potatoes and meat on plates, sprinkle with parsley. Add remaining meat and mashed cabbage and potatoes.