Chicken schnitzels with thick mashed potatoes and garlic sauce
4 servings
60 minutes
Chicken schnitzels with creamy mashed potatoes and garlic sauce embody the cozy European cuisine. The crispy golden crust of juicy chicken infused with curry and garlic aroma gives the dish a refined taste. The mashed potatoes, whipped to a firm texture with milk, butter, and hints of basil, harmoniously complement the tenderness of the schnitzels. The garlic sauce made from sour cream and pickles adds a pleasant spiciness, creating a perfect balance of flavors. This dish is excellent for family dinners and festive gatherings, delighting with its richness in taste and texture. Its roots trace back to the traditions of European gastronomic pleasures where simplicity of ingredients meets haute cuisine, creating a truly unforgettable culinary experience.
1
Prepare a seasoning for chicken. Crush 3 cloves of garlic in a garlic press, mix with curry powder, salt, and pepper.
- Garlic: 2 heads
- Curry powder: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Take chicken breasts and cut them into crosswise pieces about half a centimeter wide with a thin sharp knife. Make sure the pieces are clean, without blood and veins. You will get about 2-3 schnitzels from one breast. It's better to cut towards yourself, holding the top piece of chicken. It's also better to pound the pieces.
- Chicken breast: 500 g
3
Rub each piece with the prepared seasoning in advance.
- Curry powder: 2 tablespoons
- Garlic: 2 heads
- Salt: to taste
- Ground black pepper: to taste
4
Beat the raw eggs until smooth in a bowl. You can add leftover spices or any of its ingredients, such as curry.
- Chicken egg: 4 pieces
- Curry powder: 2 tablespoons
5
Each piece should be first dipped in eggs, then in breadcrumbs. Ensure that the breadcrumbs coat the chicken evenly.
- Breadcrumbs: 300 g
6
Place the pieces in a pan with olive oil. While they fry to a golden crust, you can drizzle them with the same olive oil to make the schnitzels juicier.
- Olive oil: to taste
7
Prepare the puree. Place the peeled potatoes in salted boiling water and cook until very soft.
- Potato: 250 g
- Salt: to taste
8
Drain the water, add a piece of butter to the boiled potatoes in a pot, pour in milk, add salt, a bit of basil, arugula, and garlic. Blend the mixture into a smooth puree. Note: do not add too much arugula to the puree, or it will be bitter. The blended puree has a slightly rubbery consistency and pairs especially well with chicken schnitzels.
- Butter: 1 g
- Milk: 1 glass
- Salt: to taste
- Crushed basil leaves: 1 tablespoon
- Arugula: 1 g
- Garlic: 2 heads
9
Garlic sauce is made from sour cream, finely chopped pickles, and garlic. Mix all these ingredients thoroughly and add to our schnitzels and mashed potatoes.
- Sour cream: 200 g
- Pickles: 3 g
- Garlic: 2 heads