Chicken Schnitzel with Mashed Potatoes (Purée)
Ingredients
Instructions
Someone might hear it for the first time, so that... We cut the meat flat in half, lightly beat all 4 slices and season both sides with salt. Then we dip them in breadcrumbs and press firmly with breadcrumbs into the meat (in the original procedure... sprinkle breadcrumbs on paper, place a slice of meat on it and pound breadcrumbs into the meat with a stick... hmmm... you won't want to see that kitchen afterwards... and you'll be pounding breadcrumbs out of your bra in the evening :D). Then we dip the slices in egg (mix all eggs with a pinch of salt in a bowl) and fry immediately on both sides until golden brown. You can also make them with pork, but chicken meat is ideal because it's quickly done, while pork tends to stick.
Purée
peel and dice the potatoes. Boil them in salted water until soft, then drain the water, add butter, milk, and mash the potatoes with the appropriate tool.
