Wiener Schnitzel with cream carrots and mashed potatoes

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

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

2. 2

   Sprinkle sugar on top and 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. Take out carrots, put aside, let sauce thicken.

3. 3

   Dab the cutlets dry and tap them flat between a lengthwise cut freezer bag or two layers of foil.

4. 4

   Whisk the egg in a deep dish. Spread the flour and breadcrumbs separately on two large flat plates. Salt and pepper the cutlets. Turn the escalopes one after the other first in flour, then pass through the eggs and let them drip off a little.

5. 5

   Finally turn in the breadcrumbs, press the breading lightly.

6. 6

   Heat 2 tablespoons of clarified butter in two large pans. Fry 2 escalopes in each pan at medium heat for about 3 minutes on each side.

7. 7

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

8. 8

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

9. 9

   Cut lemon into thick slices. Garnish with anchovy fillets and capers. Briefly drain the cutlets on kitchen paper or serve in a cloth. Serve with the lemon slices. Add mashed potatoes and cream carrots.