181 NICKLIN WAY WARANA
07 54933975
Ingredients
4 Free Range Chicken Schnitzels
Mashed Potatoes:
1kg potatoes, peeled and quartered
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup butter
Green Beans:
500g green beans, trimmed
Olive oil
2 to 3 strips bacon
1 onion, thinly sliced
1 can of whole peeled tomatoes
1/2 teaspoon sugar
Salt and freshly ground black pepper
Preparation
1. You can boil the potatoes and steam the beans at the same time (if you have a pot/steamer). Start with the potatoes: put them in a large pot and cover withcold water. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer, uncovered, until thepotatoes are tender when you stick a fork in them, about 30 minutes. At the same time, combine the cream and butter in a small saucepan and warm over low heat until the butteris melted. Remove from the heat and cover to keep warm.
2. While the potatoes are cooking, start on the beans. Break the beans in half and put them in the steamer and place over the pot the potatoes are cooking in; set aside. Now, heat a large saucepan over medium heat. Drizzle 2 tablespoons of olive oil, add the bacon and cook until the fat is rendered, about 5 minutes. Add the onion and cook, stirring, until softened, about 3 minutes. Add the tomatoes to the pan, crushing them in your hand, as you do so, to break them up. Stir in the sugar. Bring to a boil, reduce the heat and simmer, uncovered, until thickened, 7 to 8 minutes. Remove from the heat.
3. When the potatoes have cooked about 20 minutes, put the steamer over the pot and put the lid on. Continue cooking until the beans are crisp-tender, 5 to 7 minutes. Remove the colander from pot and dump the beans into the pan with the tomato sauce; fold in the beans and season with salt and pepper.
4. Now drain the potatoes and while the potatoes are still hot, pour in the warm cream and butter and mash the potatoes with a potato masher. Season with salt and pepper. To pan-fry the schnitzels, heat some oil in the pan to medium-high heat. You want it fairly hot so that they cook quickly and stay moist inside. They will only need a minute or two on each side, so you will need to keep an eye on them. Cook until each side is golden brown. Depending on how many you’re doing or the size of your pan, you may need to cook them in batches, keeping the cooked ones warm until serving.
Serve with a wedge of lemon to squeeze over the top.