Peanut Chicken Schnitzels with Mashed Potatoes

2 SERVINGS

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INGREDIENTS FOR SCHNITZELS

60 g of peanut butter
1 clove of garlic (pressed)
1 teaspoon of ground cumin
1 teaspoon of smoked ground paprika (sweet ground paprika can also be used)
2 eggs
2 medium chicken breast schnitzels (2× 150 g)
Salt

INGREDIENTS FOR MASH

500 g of raw potatoes (cooking type C)
150 ml of semi-skimmed milk
Salt

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
Preheat the oven to 180°C. Prepare a baking sheet and line it with baking paper.
2
In a bowl, mix peanut butter, pressed garlic, ground cumin, ground paprika, eggs, and salt. Cut both chicken schnitzels in half lengthwise, coat the resulting thin slices in the peanut mixture, and place them on the lined baking sheet. Then transfer the sheet to the preheated oven and bake for about 25–35 minutes at 170–180°C.
3
Meanwhile, prepare the mashed potatoes. Bring water to a boil in a pot; meanwhile, 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 on low heat until soft (this will take approximately 12–15 minutes). While the potatoes are cooking, heat 150 ml of milk in a saucepan. After cooking, drain the potatoes, mash them with a masher while gradually adding the warm milk, and then whip them with an electric mixer to a smooth consistency.
4
Season the finished mash with salt to taste and serve with the baked schnitzels.

Tip

Serve the finished dish with any salad of your choice.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.