Fantasy Schnitzel with Bicolor Mashed Potatoes

Fantezy Schnitzel with Bicolor Purée

I propose a delicious and appealing recipe that will transform an ordinary meal into a memorable culinary experience. This Fantezy Schnitzel with Bicolor Purée is perfect for a family dinner or to impress guests. The combination of textures and colors will delight not only the taste buds but also the eyes. Let's get started!

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients

For the schnitzel:
- 3-4 pieces of chicken breast (approximately 500-600 g)
- 200 g flour
- 4-5 eggs
- 200 g poppy seeds (for decoration)
- 200 g curry (for decoration)
- Oil for frying

For the purée:
- 300-350 g potatoes
- 300-350 g spinach (frozen or fresh)
- 200-250 ml milk (for the purée)
- 150 g butter (for the spinach purée)
- 75-100 g butter (for the potato purée)
- Salt to taste

For the garnish:
- 200-250 g baby carrots
- 1 sprig of fresh rosemary
- Lettuce
- Paprika for decoration

Preparation

Step 1: Preparing the ingredients
Start by washing and peeling the potatoes, cutting them into cubes. Boil them in a pot of water with salt. If using frozen baby carrots, let them thaw and then boil them in salted water. If using frozen spinach, let it thaw and then boil it. If you have fresh spinach, wash it well and boil it in salted water for a few minutes.

Step 2: Preparing the schnitzels
While the purée ingredients are boiling, prepare the meat for the schnitzel. Slice the chicken breast into thin pieces, about 1 cm thick. Season each piece with salt and pepper to taste.

Prepare a bowl with flour, one with beaten eggs (add a pinch of salt to the eggs), and another bowl where you will combine the poppy seeds and curry. Dipping the schnitzel in egg and flour is essential for achieving a crispy crust.

Take each piece of meat, first dip it in flour, then in egg, and repeat the process. Finally, dust the left end with poppy seeds and the right end with curry. This detail will create an appealing visual aspect and an explosion of flavors.

Step 3: Frying the schnitzels
Heat oil in a deep pan and fry the schnitzels on both sides until they are golden and crispy. Transfer them to a plate lined with paper towels to remove excess oil.

Step 4: Preparing the purée
When the potatoes are boiled, drain them and let them cool for a few minutes. Place them in a blender, gradually add the milk, butter, and a pinch of salt. Blend until you achieve a smooth and creamy purée.

For the spinach purée, drain the boiled spinach and let it cool. Place it in a blender along with 150 g of butter and carefully mix, gradually adding milk until you obtain a homogeneous paste.

Step 5: Preparing the baby carrots
If you prefer, the baby carrots can also be turned into purée. However, I recommend quickly sautéing them in a pan with a little butter and fresh rosemary to enhance their flavor. Cook until they are lightly caramelized and beautifully colored.

Step 6: Assembling the plate
Now that all components are ready, it's time to assemble the plate. Place one schnitzel in the center, alongside portions of the two bicolor purées, and garnish with sautéed baby carrots.

For a spectacular effect, lightly sprinkle the lettuce with water, then dust it with paprika, giving it a touch of color. Place the salad on the plate next to the main dish.

Helpful tip
To achieve a perfect schnitzel, make sure the oil is well heated before adding the meat. If the temperature is too low, the schnitzels will absorb too much oil and become heavy.

The story behind the recipe
This recipe is a modern take on the classic schnitzel, enriched with flavors and colors. The schnitzel, a popular dish in many cultures, has evolved over time, and this reinterpretation brings a fresh breath to the traditional dish. The bicolor purée offers not only an aesthetic contrast but also a taste contrast, and the use of spices like poppy seeds and curry makes this dish a celebration for the senses.

Calories and nutritional benefits
This Fantezy Schnitzel with Bicolor Purée recipe contains approximately 600-700 calories per serving, depending on the exact quantities used. It is a good source of protein due to the chicken breast and provides carbohydrates from the potatoes. Spinach adds an important supply of vitamins and minerals, especially iron, while carrots add fiber and antioxidants.

Frequently asked questions
1. Can I use pork instead of chicken?
- Yes, this recipe can easily be adapted using pork, but be sure to adjust the cooking time, as pork may require longer.

2. How can I make the purée creamier?
- You can add more milk or butter to achieve a richer and creamier purée.

3. What other garnishes can I use?
- Besides baby carrots, you can use grilled vegetables or fresh salads to add different textures.

4. Can I prepare the schnitzels in advance?
- You can prepare the schnitzels and store them in the refrigerator, and before serving, you can reheat them in the oven to maintain their crispy texture.

Serving suggestions
This Fantezy Schnitzel pairs wonderfully with a glass of white wine or freshly made lemonade. Additionally, a summer salad with cherry tomatoes and cucumbers will perfectly complement the meal.

Enjoy every bite and let your senses take you on a culinary journey full of flavors and colors! Bon appétit!