Peanut Chicken Schnitzels with Mashed Potatoes

Preheat the oven to 180 °C. Prepare a baking sheet and line it with baking paper.

In a bowl, mix peanut butter, minced garlic, ground cumin, ground paprika, egg, and salt. Cut both chicken schnitzels lengthwise in half, coat the resulting thin slices in the peanut mixture, and arrange them on the lined baking sheet. Then transfer the baking sheet to the preheated oven and bake for approximately 25–35 minutes at 170–180 °C.

Meanwhile, prepare the mashed potatoes. Bring water to a boil in a pot; in the meantime, peel the potatoes and cut them into smaller cubes. Once the water in the pot starts boiling, salt it, add the chopped potatoes, and cook them over low heat until tender (this will take approximately 12–15 minutes). Before the potatoes are fully cooked, heat 150 ml of milk in a saucepan. After cooking, drain the potatoes, mash them with a potato masher while gradually adding the warm milk, and then whip them with an electric mixer until smooth.