Dutch Schnitzel with Mashed Potatoes

INSTRUCTIONS

• 1
  First, prepare the mashed potatoes: Peel the potatoes, wash them, cut them into cubes about 3 cm × 3 cm in size, and place them in a pot with cold salted water and a bay leaf. Cook over medium heat for 18–20 minutes from the boiling point.
• 2
  Meanwhile, prepare the schnitzel mixture: In a large bowl, combine ground pork, finely grated gouda, spring onion, nutmeg, salt, and pepper, and mix everything together. Form the finished meat mixture into oval patties weighing 150 g each. Each oval should be about 1 cm thick.
• 3
  Once the potatoes are cooked, drain them and remove the bay leaf. Then, in a smaller pot, bring milk and butter to a boil. Once the milk starts boiling, reduce the heat to low and let the butter melt. Mash the drained potatoes with a potato masher, then use a hand blender with a whisk attachment (or a whisk) to gradually whisk the warm milk and butter into the mash. Transfer the finished mash to a saucepan and reheat before serving.
• 4
  Now prepare 3 deep plates: Crack the eggs into one plate and beat them with a fork. Pour plain flour into the second plate and breadcrumbs into the third. Coat the Dutch schnitzels first in flour, then in egg, and finally in breadcrumbs.
• 5
  Next, heat a pan with sunflower oil over medium heat. Once the oil is hot, place the coated Dutch schnitzels in the pan and fry them over medium heat for 4–5 minutes on each side.
• 6
  After frying, serve the schnitzels with warm mashed potatoes.