Chicken Schnitzel with Mashed Potatoes and Green Beans

Ingredients

• 1 kg waxy potatoes
• 80 ml hot milk
• Salt
• 1 pinch freshly ground nutmeg
• 4 tbsp butter
• pepper (ground)
• 250 g green beans
• 50 g walnut kernels
• 4 chicken schnitzels (about 150 g each)
• Salt
• pepper (ground)
• 150 g breadcrumbs
• 2 Eggs
• 2 tbsp heavy cream (at least 30% fat)
• 3 tbsp Flour
• 50 g clarified butter
• thyme (for garnish)
• lemon wedges (for serving)

Instructions

1. 1.

   Wash the potatoes and cook them in plenty of water until soft, about 20-30 minutes depending on size.

2. 2.

   Wash the beans, trim the ends, and cut into pieces about 5 cm long.

3. 3.

   Chop the walnut kernels.

4. 4.

   Pat the schnitzels dry, lightly pound flat, season with salt and pepper. Mix breadcrumbs with chopped walnuts and spread on a plate. Beat eggs with cream and pour onto another plate. Dredge each schnitzel in flour, then in egg mixture, and finally coat with breadcrumb mixture.

5. 5.

   Fry the schnitzels in hot clarified butter for 2-3 minutes per side. Meanwhile, cook the beans in plenty of salted water for 5-6 minutes.

6. 6.

   Peel the potatoes and press while still hot through a potato masher. Stir in hot milk, season with salt, add nutmeg, and fold in butter.

7. 7.

   Drain the beans.

8. 8.

   Plate the schnitzels on top of the mashed potatoes with the beans, season with salt and pepper, sprinkle thyme leaves, and serve immediately with lemon wedges.