Buy all ingredients right below the recipe
INGREDIENTS FOR SCHNITZELS
- 60 g peanut butter
- 1 clove garlic (crushed)
- 1 teaspoon ground cumin
- 1 teaspoon 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 raw potatoes (cooking type C)
- 150 ml semi-skimmed milk
- Salt
YOU WILL ALSO NEED
- Baking paper
INSTRUCTIONS
- 1Preheat the oven to 180 °C. Prepare a baking sheet and line it with baking paper.
- 2In a bowl, mix peanut butter, crushed 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.
- 3Meanwhile, 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.
- 4Season the finished mash with salt to taste and serve with the baked schnitzels.
Tip
Serve the finished dish with any salad.
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The author of the photograph is Barbora Lundgren.