Beef schnitzel with creamy mash and quick pickled cucumber
Schnitzel and mashed potato is a dish with origins in Germany and we’ve given it a little twist by coating the schnitzel with mayonnaise before crumbing. It speeds up the process and helps to coat and season the meat, resulting in a delicious midweek meal you’ll enjoy making over and over again.
- 600 grams beef schnitzel (4 pieces)
- ½ cup mayonnaise
- 1½ cups breadcrumbs
- 1 kilogram Agria potatoes
- ½ cup cream, warmed
- 100 grams unsalted butter
- salt and pepper
- vegetable oil for cooking
Quick pickled cucumber
- 1 large cucumber
- 1 red chilli, finely sliced
- ¼ cup white wine vinegar
- salt and pepper
1. Quick pickled cucumber: Use a peeler to peel ribbons of cucumber into a large bowl. Season with salt and pepper, add the chilli and vinegar, toss to combine and set aside. When ready to serve drain the liquid from the cucumber.
2. Mash: Peel and chop the potatoes. Place in a large pot of water, bring to the boil and then reduce to a simmer until the potatoes are tender. Drain in a colander and return to the pot. Season, add the butter and cream and mash well, then set aside and keep warm.
3. Schnitzel: Place the breadcrumbs in a shallow dish and season.
4. Place a piece of schnitzel in a shallow tray and brush both sides generously with mayonnaise. Then place in the breadcrumbs and coat each side thoroughly. Remove and set aside. Repeat with the remaining schnitzel.
5. To cook: Heat 4cm vegetable oil in a large saucepan to 180°C. Shallow fry two schnitzel at a time, turning halfway, until golden brown and cooked. Place in a preheated oven to keep warm while you cook the remaining schnitzel.
Divide the mash between four plates, place a piece of schnitzel on each one, add some of the pickled cucumber and you’re ready to go.