Mashed potatoes with schnitzel

Name: Mashed potatoes with schnitzel
Ingredients: 900 g potatoes; 1500 ml water; 1 teaspoon salt; 4 store-bought chicken schnitzels; 300 ml oil; 2 cheese sausages; 60 g butter or margarine; 1/4 teaspoon ground pepper; 1 teaspoon Vegeta seasoning

Appetizers - Mashed potatoes with schnitzel by Violeta C. - Recipia

Mashed potatoes with schnitzel brings together smooth mashed potatoes, golden pan-fried chicken schnitzel and fried cheese sausages. The potatoes are boiled until a fork slides easily into them, then mashed with butter or margarine, while the cheese inside the sausages softens as they fry. I like to keep the mash fairly thick, so it doesn’t run across the plate. Prep: 15 minutes. Cook: 46 minutes. Total time: 61 minutes. Serves: 4. About 850 kcal and 30 g protein per serving.

Ingredients

900 g potatoes
1500 ml water
1 teaspoon salt
4 store-bought chicken schnitzels
300 ml oil
2 cheese sausages
60 g butter or margarine
1/4 teaspoon ground pepper
1 teaspoon Vegeta seasoning

Preparation

1. Peel the potatoes and cut each one into eight pieces. Put them in a pot with 1500 ml water and 1/4 teaspoon salt. Boil for 20 minutes, until a fork slides easily into the potatoes. 2. If the schnitzels are frozen, leave them to thaw or microwave them for one minute. Heat 300 ml oil in a frying pan, enough to cover the pieces, and fry the schnitzels in two batches for 5 minutes on each side, until golden. Transfer them to paper towels. 3. Cut the sausages into pieces about 2 cm long and fry them for 5 minutes in the same pan, in the remaining oil, until the cheese softens a little. Transfer them to paper towels. 4. Drain the boiled potatoes. Add 60 g butter or margarine, 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon Vegeta seasoning. Quickly whisk until the mash is smooth.

Notes

Keep the mash and fried items separate in sealed containers in the fridge for up to 3 days. Reheat the mash over low heat with a little water, stirring, and reheat the schnitzel in a frying pan. You can use the same amount of margarine instead of butter; breaded schnitzel contains gluten, and cheese and butter are dairy products. Serve with a few pickles. For less gluey mash, choose floury potatoes with a matte flesh. If the potato pieces vary a lot in size, the small ones will cook first, so check them as they cook. The schnitzels need to be thawed all the way through before they go into the pan; if one minute in the microwave isn’t enough, leave them to thaw a little longer. I start with the potatoes so the mash is freshly made when I put the schnitzel and sausages on the table.