Dutch Schnitzel with Mashed Potatoes

INSTRUCTIONS

• 1
  Grate the mozzarella coarsely. Chop the chives and spring onions finely. Peel the potatoes and cut them into smaller cubes.
• 2
  Next, prepare a larger bowl, crack 1 egg into it, add the ground turkey meat, grated mozzarella, chopped chives, ground nutmeg, salt, and pepper, and mix everything thoroughly to combine all the ingredients.
• 3
  Then preheat the oven to 180 °C and line a larger baking sheet (30 cm × 40 cm) with baking paper. Prepare 2 deeper plates for coating: Crack the remaining 2 eggs into one, add 30 ml of milk, and whisk the contents of the plate thoroughly with a whisk or fork. Pour corn breadcrumbs into the second plate. Then shape 4 oval patties from the prepared meat mixture and coat each one first in the egg mixture and then in the breadcrumbs. Gently press the breadcrumbs into the surface of the patty with your hand to ensure they stick well. Place the coated patties on the lined baking sheet.
• 4
  Once all the patties are coated, place the baking sheet in the preheated oven and bake for 30–35 minutes at 180–185 °C.
• 5
  Meanwhile, prepare the mashed potatoes: Place the chopped potatoes in a larger pot, cover with water, bring to a boil, add salt, and cook for 13–15 minutes over medium to high heat until soft. Then drain the potatoes, return them to the pot, add 250 ml of lukewarm milk, butter, and salt, and use a hand blender with a whisk attachment to whip the contents of the pot into a smooth mash.
• 6
  Once the Dutch schnitzels are baked, divide them onto 4 plates and serve with mashed potatoes and chopped spring onions.