Schnitzel and Smashed Potatoes

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Schnitzel and Smashed Potatoes

Schnitzel and Smashed Potatoes

Reggiano

That reminded me of how the males of the species, and I don't mean the avowed foodies but more the regular type of male just loves having something simple and substantial to eat. Forget haute cuisine, there's nothing more horrifying to this kind of man to be served a minimalist plate. Serve them potatoes, done with a delicious butter and oil crisp and you'll win their heart.

Schnitzel and Smashed Potatoes

The schnitzel is good but the star here are the potatoes most definitely. The reason why I've specified so many potatoes per person? Because they will ask for more. Trust me.

Schnitzel and Smashed Potatoes

Schnitzel and Smashed Potatoes

Serves 4

For Schnitzel:

  • 4x100g fillets (you can buy already pounded schnitzel fillets or pound them yourself). You can use chicken, pork, veal or beef

  • 1/2 cup dry breadcrumbs

  • 1/4 cup finely grated Parmigiano reggiano

  • 1 egg

  • 1/3 cup plain all purpose flour

  • oil for pan frying

  • Lemon wedge for serving

For Smashed Potatoes

  • 30 cocktail/chat potatoes (about 4cms long)

  • 75g butter melted

  • 5 tablespoons oil

  • salt

Step 1 - Preheat oven to 200C/400F. Prick a hole into each potato and steam until softish but not extremely soft. I usually cook them in a covered bowl in the microwave with an inch of water for 10 minutes.

Schnitzel and Smashed Potatoes

"Smashed" potatoes drizzled with butter and oil

Step 2 - Drain potatoes and place on a lined baking tray. Using a potato masher, gently and I mean gently, push down onto the potatoes so that they collapse but still keep their shape at the bottom. Combine melted butter and oil and spoon and spoon over the potatoes and bake on the top shelf of the oven for 30-40 minutes until golden and the bottoms are crispy. Season with salt and put aside.

Schnitzel and Smashed Potatoes

The dipping and crumbing assembly line

Step 3 - Meanwhile while the potatoes are baking, you can pound the fillets until they are thin with a meat mallet if they are not already pounded. On one plate, spread out the flour, in a bowl break the egg and whisk lightly and on a plate, spread out breadcrumbs mixed with reggiano. Prepare a tray with cling wrap to put the schnitzels on.

Schnitzel and Smashed Potatoes

The schnitzels ready to fry

Step 4 - Press each fillet into the flour and shake off excess flour. Then dip gently into the egg and then press onto breadcrumb mixture. Then place on the tray and rest and refrigerate for 20-30 minutes.

Step 5 - Heat oil in frypan and cook each fillet until golden and then turn over. Add more oil if necessary. When cooked, serve with some smahsed potatoes.

Schnitzel and Smashed Potatoes