Dutch Schnitzel with Mashed Potatoes

Instructions

• 1
  First, prepare the mashed potatoes: Peel, wash, and cut the potatoes into cubes approximately 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 the ground pork, finely grated Gouda, spring onion, nutmeg, salt, and pepper, and mix everything together. From the finished meat mixture, form oval patties weighing 150 g each. Each oval should be approximately 1 cm high.
• 3
  Once the potatoes are cooked, drain them and remove the bay leaf. Then, in a smaller saucepan, bring the milk with butter to a boil. Once the milk starts to boil, reduce the heat to low and let the butter melt. Mash the drained potatoes with a potato masher, then take an immersion blender with a whisk attachment (or a hand whisk) and gradually whisk the warm milk with butter into the mash. Transfer the finished mash to a small pot and reheat it before serving.
• 4
  Now prepare 3 deep plates: Crack the eggs into one plate and whisk them with a fork. Pour all-purpose 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 into 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.
• 7
  After frying, you can also place the Dutch schnitzels into an oven preheated to 200–210 °C and bake for 12–13 minutes. Instead of bay leaf, you can use, for example, flat-leaf parsley stems or lovage in the mash.