Chicken Schnitzel With Creamy Carrots And Mashed Potatoes - cooking recipe

Ingredients

2 lbs russet potatoes, peeled and chopped
4 tbsp butter
1 None onion, finely diced
1 tbsp sugar
1 1/2 lbs carrots, sliced
3/4 cup reduced-sodium chicken or vegetable broth
1 1/2 cups heavy cream
2 None boneless, skinless chicken breast halves, halved horizontally
2 None eggs
3/4 cup all-purpose flour
3/4 cup dry breadcrumbs
None None Vegetable oil, for frying
Pinch None ground nutmeg

Preparation

Cook the potatoes in a saucepan of boiling salted water for 15-20 mins until tender. Meanwhile, melt 2 tbsp butter in a separate saucepan over medium heat, add the onion and cook for 3 mins. Sprinkle over the sugar and cook for 2 mins, then stir in the carrots. Pour in the broth and 1/2 cup cream and bring to a boil. Reduce heat, cover and simmer for 10 mins until the carrots are tender.
Season the chicken with salt and pepper. Place the eggs in a shallow bowl; beat with a fork. Place the flour and the breadcrumbs in separate shallow bowls. Dip each piece of chicken in the flour, shaking off the excess, followed by the beaten eggs, then the breadcrumbs, turning to coat. Heat the oil in a large nonstick frying pan, add the chicken, in batches if necessary, and cook for 4-5 mins per side until cooked through, turning once. Drain on paper towels.
Melt the remaining 2 tbsp butter with the remaining 1 cup cream in a small saucepan; bring to a boil. Drain the potatoes and return to the cooking pan. Season with salt and pepper, stir in the cream mixture and nutmeg and mash. Divide the mashed potatoes, chicken and carrot mixture among four plates and serve.