Pork Schnitzel with Cauliflower‑Potato Mash

Ingredients

• 800 g waxy potatoes
• Salt
• 1 small cauliflower (800 g)
• 1 tsp butter
• 250 g cooking cream
• 2 tbsp freshly grated horseradish
• Pepper
• nutmeg
• 600 g pork schnitzel (4 pieces, about 150 g each)
• 1 Tbsp clarified butter
• 2 sprigs parsley

Instructions

1. 1.

   Peel, wash, and cube the potatoes. Boil them in 125 ml lightly salted water until they just start to simmer. Cover and cook over low heat for about 10 minutes.

2. 2.

   Meanwhile, clean the cauliflower and cut it into florets.

3. 3.

   Place the cauliflower on top of the potatoes, bring everything back to a boil, and cook for another 10 minutes. Remove the cauliflower with a slotted spoon and keep warm.

4. 4.

   Add butter and cream to the potatoes and bring to a boil once more. Stir in the horseradish. Season the mash with pepper and nutmeg, then fold in the cauliflower. Keep everything warm.

5. 5.

   Season the schnitzel with salt and pepper. Melt clarified butter in a pan over high heat and fry each side of the schnitzel for 2–3 minutes (depending on thickness).

6. 6.

   Wash, dry, shake off excess water, and chop the parsley. Sprinkle it over the cauliflower‑potato mash, plate the dish, place the pork schnitzel on top, and serve immediately.