Mashed Potato Stuffed Schnitzel
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- Large pot
- Fine-mesh sieve
- Mixing bowls
- Rolling Pin
- Large skillet
- Wire rack
- Chef's knife
INGREDIENTS
- 2.2 pounds/1 kilogram boneless skinless chicken breast
- 4 large eggs
- 1 tablespoon mayonnaise
- 3 garlic cloves, finely grated or crushed
- 1 teaspoon Dijon mustard
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 cup panko breadcrumbs
- 1 tablespoon sweet paprika
- 1/2 tablespoon ground cumin
- 1/2 tablespoon salt
- 1/3 cup sesame seeds, optional
Mashed:
- 5 medium gold potatoes
- 1/4 cup olive oil
- Salt, to taste
- Reserved potato cooking water, as needed
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Peel and quarter the potatoes, then cook until fork-tender, about 20 to 25 minutes. Drain, reserving 1/2 cup of the cooking water.
- Pass the potatoes through a ricer or mash them through a fine mesh sieve into a mixing bowl. Stir in the olive oil and salt. Add a little reserved cooking water, a tablespoon at a time, until smooth and creamy. Set aside to cool.
- Trim and clean the chicken breasts. Butterfly each piece by slicing horizontally almost all the way through, then open like a book. Make an additional cut from the center outward to expand the surface. Cover with plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
- Place 2 heaping tablespoons of mashed potato on one half of each chicken cutlet, spreading it evenly and leaving a 1/2-inch border. Top with a second cutlet, pressing the edges to seal.
- Prepare three shallow bowls. In the first, place the flour. In the second, whisk the eggs with mayonnaise, garlic, and mustard. In the third, combine the golden breadcrumbs, panko, paprika, cumin, salt, and sesame seeds.
- Dredge each stuffed schnitzel in flour, then dip into the egg mixture, followed by the breadcrumb mixture, pressing gently to coat thoroughly.
- Heat 1/2 inch of neutral oil in a large skillet over medium heat. Fry each schnitzel until deeply golden and crisp, about 4 to 5 minutes per side. Transfer to a wire rack to drain.
- Season immediately with flaky salt and serve hot with lemon wedges and a fresh salad.
FAQ
How can I make mashed potato stuffed schnitzel gluten-free?
Use certified gluten-free flour instead of regular all-purpose flour for dredging. Replace the golden and panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers for a similar texture. Be sure all condiments used in the egg mixture, like mustard, are labeled gluten-free, as some brands contain traces of gluten.
Can I bake the mashed potato stuffed schnitzel instead of frying?
Yes, mashed potato stuffed schnitzel can be baked instead of fried, though the texture will be slightly less crispy. To bake, preheat your oven to 400°F (200°C) and place the breaded schnitzels on a parchment-lined baking sheet. Lightly spray or brush both sides with oil to help with browning. Bake for 20 to 25 minutes, flipping halfway through, until the coating is golden and the chicken is cooked through. For added crunch, broil for the last 1 to 2 minutes, watching carefully to prevent burning.
What’s the best way to keep the schnitzel from falling apart?
Ensure that each chicken piece is pounded thin and evenly, and avoid overstuffing with mashed potatoes. Leave a clean border around the edges to help them seal. Press the top and bottom chicken layers together firmly and chill the assembled schnitzels in the fridge for 20 to 30 minutes before breading. This helps them set. When breading, press the crumbs gently but thoroughly into the surface, and fry carefully, flipping only once to minimize movement.
Can I prepare the mashed potato stuffed schnitzel ahead of time?
You can assemble and bread the schnitzels, then store them in a single layer in the refrigerator for up to 24 hours before cooking. Alternatively, you can freeze them uncooked by placing them on a lined tray until solid, then transferring to a sealed bag. To cook from frozen, bake at 400°F (200°C) for 30 to 35 minutes, or thaw in the fridge overnight and fry as directed.
How do I keep the mashed potatoes from leaking out while cooking?
Make sure the filling is thick and not watery. Avoid adding too much reserved cooking water or oil to the mash. When assembling, spread the potatoes in a thin, even layer and leave a clean margin around the edges. Press the top chicken cutlet firmly onto the bottom layer to seal it. Chilling the assembled schnitzels before breading helps them hold their shape, and coating them evenly keeps the filling sealed during frying.
What type of oil is best for frying mashed potato stuffed schnitzel?
Canola oil, sunflower oil, peanut oil, or vegetable oil are all good choices. Avoid olive oil for frying, as its lower smoke point may cause it to burn before the schnitzel cooks through. Heat the oil to around 350°F (175°C) before adding the schnitzel. To maintain crispness, avoid overcrowding the pan, which can reduce the temperature and result in soggy coating. Always fry in batches and monitor the heat between rounds.
Can I freeze leftover mashed potato stuffed schnitzel?
Let the schnitzels cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag with parchment between layers to prevent sticking. Reheat from frozen by baking at 375°F (190°C) for 20 to 25 minutes or until heated through and crisp. Avoid microwaving, which softens the coating. For best texture, reheat in the oven or air fryer to restore the exterior crunch while keeping the interior creamy.
