Chicken Schnitzel with Mashed Potatoes and Green Pea-Mayonnaise

Crispy breaded chicken schnitzel is my twist on a classic comfort food favorite. Paired with flavorful, fluffy mashed potato and a creamy mayonnaise infused with green peas, the dish gets a fresh and colorful character that makes it perfect for both weekdays and weekends. A meal that's sure to be a hit with both kids and adults alike.

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You will need

Chicken Schnitzel

Canola oil, for frying

2 tbsp (30 ml) butter

2 chicken breasts (about 1.1 lbs / 500 g), sliced in half horizontally

1 tbsp (15 ml) Heinz chili sauce

1 tbsp (15 ml) HP Sauce (or substitute with steak sauce)

2 tsp (10 ml) Worcestershire sauce

1 garlic clove, pressed or finely grated

2 eggs, beaten

⅔ cup (150 ml) potato starch

1¼ cups (300 ml) panko breadcrumbs

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

⅓ cup + 1 tbsp (100 ml) finely chopped parsley

Sea salt

Freshly ground black pepper

Mashed Potatoes

2.2 lbs (1000 g) starchy potatoes, peeled and cut into evenly sized chunks

5 garlic cloves, halved

4 oz (100 g) butter

1¼ cups (300 ml) heavy cream

⅓ cup + 1 tbsp (100 g) Philadelphia cream cheese

2 tsp (10 ml) salt (for boiling water) + 1½ to 2 tsp (7½-10 ml) for seasoning

1 tsp (5 ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

½ tsp (2½ ml) Pul biber (Aleppo pepper or mild chili flakes)

1 tsp (5 ml) honey

¼ tsp (1.25 ml) ground nutmeg

For serving - accompaniment:

Cucumber, sliced

Lemon wedges

Green pea-mayonnaise

1 tbsp (15 ml) butter

3 tbsp + 1 tsp (50 ml) shallots, finely chopped

2 tsp (10 ml) garlic, finely grated

⅓ cup + 1 tbsp (100 ml) cups heavy cream

¾ cup + 1 tbsp (200 ml) green peas, thawed

⅓ cup + 1 tbsp (100 ml) mayonnaise, Hellmans or homemade

½ tsp (2 ½ ml) old bay seasoning

½ tsp (2 ½ ml) pul biber (Aleppo pepper)

1 tsp (5 ml) kosher salt

Freshly ground black pepper

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) lemon zest, finely grated

How to make it

Start by doing the green pea-mayonnaise

1. Sauté garlic and shallots in butter for a short while without browning.

1 tbsp (15 ml) butter

3 tbsp + 1 tsp (50 ml) shallots, finely chopped

2 tsp (10 ml) garlic, finely grated

2. Increase the heat and add cream and peas and let simmer for 5 minutes.

⅓ cup + 1 tbsp (100 ml) cups heavy cream

¾ cup + 1 tbsp (200 ml) green peas, thawed

3. Blend peas and cream into a smooth puree. Let it cool and mix the puree with mayonnaise.

⅓ cup + 1 tbsp (100 ml) mayonnaise, Hellmans or homemade

4. Season with Old Bay seasoning, Pul biber, flaky salt, freshly ground black pepper, Dijon mustard, and finely grated lemon zest. Place the mayonnaise in the fridge.

½ tsp (2 ½ ml) old bay seasoning

½ tsp (2 ½ ml) pul biber (Aleppo pepper)

1 tsp (5 ml) flaky salt

Freshly ground black pepper

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) lemon zest, finely grated

5. Prepare the potatoes and garlic. Place them in a large pot and cover with water. Add salt and set aside.

2.2 lbs (1000 g) starchy potatoes, peeled and cut into evenly sized chunks

5 garlic cloves, halved

2 tsp (10 ml) salt

6. Place one halved chicken breast at a time into a plastic bag. Pound it with a meat mallet, saucepan, or rolling pin until evenly flat and about ¼ inch (½ cm) thick. Repeat with the remaining three pieces of breasts.

2 chicken breasts (about 1.1 lbs / 500 g), sliced in half horizontally

7. In a small bowl, mix the chili sauce, HP sauce, Worcestershire sauce, and garlic. Brush all sides of the chicken filé’s with the mixture. Season both sides with salt and pepper. Set aside to marinate at room temperature for 30 minutes.

1 tbsp (15 ml) Heinz chili sauce

1 tbsp (15 ml) HP Sauce (or substitute with steak sauce)

2 tsp (10 ml) Worcestershire sauce

1 garlic clove, pressed or finely grated

Breading

8. Prepare the breading station: In one bowl, beat the eggs with 1 tsp salt. On a plate, add potato starch and season with 1 tsp salt and black pepper. On another plate, mix panko breadcrumbs with grated Parmesan cheese, chopped parsley, 1 tsp salt, and black pepper.

2 eggs, beaten

⅔ cup (150 ml) potato starch

1¼ cups (300 ml) panko breadcrumbs

⅓ cup + 1 tbsp (100 ml) Parmesan cheese, finely grated

⅓ cup + 1 tbsp (100 ml) finely chopped parsley

Sea salt

Freshly ground black pepper

9. Bread the chicken breasts by first dipping them in the potato starch and shake off the excess, then the egg mixture and make sure they’re well coated. Finally, turn them in panko mixture. Make sure they are well covered and press gently to ensure the coating sticks. Set aside and let them rest for at least 10 minutes to help the breading adhere.

Mashed Potatoes

10. Boil the potatoes over medium heat with the lid slightly ajar until soft, about 15–20 minutes. Drain and let them steam dry with a paper towel under the lid.

11. In a saucepan, heat butter, cream, and Philadelphia cream cheese. Press the potatoes through a potato ricer and stir in the hot mixture until smooth.

4 oz (100 g) butter

1¼ cups (300 ml) heavy cream

⅓ cup + 1 tbsp (100 g) Philadelphia cream cheese

12. Season the mashed potatoes with the spices and mix well. Taste and adjust seasoning as needed.

1½-2 tsp (7 ½- 10 ml) salt

1 tsp (5 ml) white pepper

1 tsp (5 ml) garlic powder

1 tsp (5 ml) onion powder

2 tsp (10 ml) Old Bay seasoning

½ tsp (2½ ml) Pul biber (Aleppo pepper or mild chili flakes)

1 tsp (5 ml) honey

¼ tsp (1.25 ml) ground nutmeg

Cooking the Schnitzels

13. Heat canola oil and butter in a large skillet. Fry the schnitzels in batches for 3–4 minutes per side, or until golden brown and cooked through.

Canola oil, for frying

2 tbsp (30 ml) butter

14. Plate the schnitzels with piped mashed potatoes and piped green pea-mayonnaise. Serve with a lemon wedge, a few slices of cucumber, and garnish with something green like parsley or chives.

Cucumber, sliced

Lemon wedges

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