Chicken breast schnitzels with mashed potato garnish

Name: Chicken breast schnitzels with mashed potato garnish - Georgia F.
Ingredients: a chicken breast 3 eggs flour salt and pepper oil for fryingFor the side dish: 5 larger potatoes 50g butter half a cup of milk 3; 4 tablespoons of sour cream salt

Diverse - Chicken breast schnitzels with mashed potato garnish by Georgia F. - Recipia

Chicken breast schnitzels with mashed potatoes are suitable for a simple lunch made from ordinary ingredients. The meat is cut into strips, lightly beaten, and coated in flour and egg before frying. The mashed potatoes are prepared from boiled potatoes, butter, milk, and sour cream, and can be served with pickles, vinegar cucumbers, or coleslaw. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Cooking Time: Not specified Servings: Approximately 10 schnitzels; the amount of mashed potatoes is prepared from 5 large potatoes Difficulty: Easy to medium Recipe Type: Main dish, suitable for lunch or dinner Ingredients For the schnitzels 1 chicken breast 3 eggs Flour, for dusting and coating the meat Salt Pepper Oil, for frying For the mashed potatoes 5 larger potatoes 50 g butter Half a cup of milk 3-4 tablespoons of sour cream Salt Preparation Method 1. Preparing the meat Clean the chicken breast if necessary, then cut it into strips. The pieces should be appropriate for schnitzels, not too thick. Lightly pound them with a meat mallet to thin them out and ensure even cooking. From one chicken breast, you should get 10 pieces. 2. Preparing the eggs and flour Crack the 3 eggs into a bowl and beat them with salt and pepper. The flour is placed separately in another bowl so that the meat pieces can be coated in both ingredients in turn. 3. Frying the schnitzels Heat oil in a frying pan. Take each piece of chicken breast and first coat it in flour, then in the beaten egg. Place the schnitzel in the pan and fry it on both sides until cooked. After frying, remove the pieces onto a paper towel. This will absorb excess oil so that the schnitzels do not remain too greasy. 4. Boiling the potatoes Peel the potatoes, wash them, and cut them into smaller cubes. Place them in a pot of water and add a tablespoon of butter. Boil the potatoes until they are soft. 5. Preparing the mashed potatoes Once the potatoes are boiled, drain the remaining water. Add the remaining butter from the total amount of 50 g and a little salt to the boiled potatoes. Blend with an immersion blender until the potatoes are very finely mashed. Then pour in the milk and add the sour cream. Continue blending until all ingredients are homogenized and the mash reaches a uniform consistency. 6. Serving Serve the schnitzels alongside the mashed potatoes with pickled cucumbers, vinegar cucumbers, or coleslaw. Why I make this recipe often It is a practical combination for a family meal, as the schnitzels and mashed potatoes are made from basic ingredients. The chicken breast can be cut into several pieces, and the dish is easy to serve alongside the potato side. The pickles or coleslaw provide a tangy contrast to the creamy mash and fried meat. Tips and Variations Tips Lightly pound the chicken breast, not too hard. The thinned pieces cook more evenly, but if they are hit too much, they can break. Prepare the eggs and flour before you start frying. This way, you can quickly coat the meat in each ingredient and place it immediately in the pan. An exact amount of flour or oil is not specified, so use enough flour in a bowl to coat the meat pieces and enough oil for frying. Remove the schnitzels onto a towel immediately after taking them out of the pan. If left in the oil, they will absorb more fat. Cut the potatoes into smaller cubes for easier and more even boiling. After boiling, drain the water well before adding the ingredients for the mash. The butter is divided: one tablespoon is added to the water in which the potatoes are boiling, and the rest is added after the water is drained. The total amount used is 50 g. Substitutions Milk and sour cream are part of the mashed potato composition in the basic recipe. If you need to replace one of them, the texture will change, so the addition should be made gradually. To keep the recipe as close to the original as possible, use half a cup of milk and 3-4 tablespoons of sour cream. Variations The basic recipe uses chicken breast, egg, and flour. You can cut the meat into thinner or thicker strips, depending on the desired size of the schnitzels, without changing the order of the steps. The mash can be made denser or softer by adjusting the amount of milk added, but the milk should be added after the potatoes have been mashed. The sour cream is added along with the milk to achieve a homogeneous mixture. Serving Ideas Serve the schnitzels with mash while they are freshly prepared. They pair well with pickled cucumbers, vinegar cucumbers, and coleslaw. These are the suggested side dishes for the recipe and complete the meal without the need for other preparations. Frequently Asked Questions How many schnitzels can be made from one chicken breast? The basic recipe yields 10 pieces. The number may vary depending on the size of the chicken breast and how thinly the strips are cut. How much flour and oil should be used? The recipe does not specify an exact amount. Use enough flour to coat all the meat pieces, and add oil to the pan for frying. The amount may vary depending on the size of the pan and the number of schnitzels prepared. Why is butter added to the water in which the potatoes are boiled? In the original recipe, the potatoes are boiled in water with a tablespoon of butter added. The remaining butter is added after draining the potatoes, before mashing. Can the mash be prepared without an immersion blender? The recipe uses an immersion blender to finely mash the potatoes and to homogenize the milk and sour cream. If another method is used, the texture may differ, but the ingredients and the order of adding them remain the same. What are schnitzels served with? They are served with mashed potatoes and can be accompanied by pickled cucumbers, vinegar cucumbers, or coleslaw. Nutritional Values The values below are estimates and may vary depending on the size of the chicken breast, the amount of flour and oil absorbed during frying, and the amount of milk and sour cream used. For a serving consisting of one schnitzel and a portion of mash, the estimate is approximately 450-600 kcal. Protein: approximately 25-35 g Carbohydrates: approximately 35-50 g Fats: approximately 20-30 g The estimate includes eggs, flour, butter, milk, sour cream, and a typical amount of oil absorbed during frying. It cannot be considered an exact value, especially since the recipe does not specify the amount of oil or the exact number of servings. Storage and Reheating Schnitzels and mashed potatoes should be stored separately in the refrigerator in closed containers. Since the original recipe does not specify a storage time, it is better to consume them as soon as possible after preparation. When reheating, schnitzels may lose their crispy texture, and the mash may thicken. The mash can be stirred before serving to become uniform again. Schnitzels can be reheated, but they are more enjoyable when served immediately after frying.

Chicken breast schnitzels with mashed potato garnish

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