Butter Schnitzel

Butter Schnitzel Procedure

• 1
  Cut the rolls into larger cubes and mix them with milk in a bowl. Let rest in the refrigerator for 10 minutes. Grate the cheese coarsely. Grind the meat finely and place it in a bowl.
• 2
  Add 1 egg, the rolls soaked in milk, and mix. Add salt, freshly ground pepper, grated cheese, nutmeg, mix thoroughly, and let rest in the refrigerator for half an hour.
• 3
  From the rested mixture, form 6 schnitzels, 1.5 cm thick. Gradually coat the schnitzels in flour, beaten eggs, and breadcrumbs.
• 4
  In a pan over medium heat, heat a higher layer of lard. Fry the schnitzels until golden brown on both sides, ensuring they are two-thirds submerged in the lard during frying.
• 5
  Let the excess fat drain from the schnitzels on kitchen paper.

Mashed Potatoes Procedure

• 1
  Cut the potatoes into equally sized pieces, place them in a pot, and cover with water so that the water level is 2 cm above the potatoes. Add 1 teaspoon of salt and cook them covered until tender.
• 2
  Drain the soft potatoes and press them through a potato ricer or carefully mash them with a potato masher into a clean saucepan.
• 3
  In a small saucepan, heat the butter until hot, then remove from heat. In a second small saucepan, bring the cream to a boil and remove from heat.
• 4
  Place the saucepan with potatoes over the lowest possible heat and gradually whisk in the hot butter. Then, in parts, whisk in the hot cream. Season the mash with salt to taste and stir.