Easy Schnitzel and Smashed Chat Potatoes Recipe

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.

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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.

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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.

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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.

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