Beef schnitzel with creamy mash and quick pickled cucumber
- Serves 4
- Prep time: 15 mins | Cooking time: 45 mins
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.
Ingredients
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
Method
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.
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.
Schnitzel: Place the breadcrumbs in a shallow dish and season.
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.
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.
To serve:
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.