Schnitzel with Potato Pea Purée

Ingredients

• 320 g small pork schnitzels (4 small pork schnitzels)
• 3 Garlic cloves
• 10 sage leaves
• 2 tbsp oil
• 1 tbsp dark sauce thickener
• 100 ml meat broth
• 50 ml Marsala wine
• 600 g potatoes (mostly starchy cooking type)
• Salt
• 300 g frozen peas
• 200 ml hot milk
• 1 tbsp butter

Instructions

1. 1.

   Peel, wash and cube the potatoes. Boil in salted water for about 15 minutes; add peas after 10 minutes and continue boiling.

2. 2.

   Drain the potato-pea mixture. Add hot milk and butter, briefly purée, and season to taste.

3. 3.

   Season schnitzels with salt and pepper. Peel garlic and slice thinly. Fry schnitzels in hot oil for about 3-4 minutes per side. Remove and keep warm. Then add garlic and sage to the pan fat, fry for about 1 minute, pour in broth and wine, stir in sauce thickener, season with salt and pepper, bring to a boil, and add olives. Plate schnitzels with the garlic-Marsala sauce, serve with purée.