Prep:  30 minutes
Cook:  50 minutes
Serves:  4
Average: 4.8 (12 votes)
Recipe by: Western Star
There's not much that pairs better with chicken schnitzel than mashed potatoes, and these cheese and bacon mashed potatoes will have clean plates all around.
Credit: Whisk Media Group

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Chicken Schnitzel with Cheese, Bacon and Chive Butter Mash
Cheese, Bacon and Chive Butter Mash
Chicken Schnitzel
Cheese, Bacon and Chive Butter Mash
  1. Wash and peel potatoes and cut into large chunks. Place in a medium saucepan and just cover with cold water. Bring to the boil then simmer for 20-25 minutes or until fork tender
  2. Drain potatoes and return to the dry pan. Shake pan occasionally to remove excess moisture. Mash the potatoes and stir in ¾ of the butter
  3. Add milk, chives, sour cream, bacon and cheese. Stir well to combine. Season with salt and pepper. Top with remaining cubes of butter, cover and keep warm
Tips & Hints:
  • Choose a potato that’s good for mashing, such as Sebago or Desiree.
  • Removing excess moisture from the potatoes is essential for a creamy mash. Use the residual heat from your cooking pot to dry out any remaining water from the drained potatoes. Shaking the pan occasionally encourages extra release of built up steam.
  • For an extra silky mash, use a potato ricer or drum sieve to mash the potatoes. Both available from good kitchen stores.
  • Store prepared mashed potatoes in a refrigerator in a sealed container for 2-3 days. Reheat in the microwave or in a pan over low heat. You may need to add a few tablespoons of milk and butter to restore the smooth texture.
Chicken Schnitzel
  1. Slice each breast in half lengthways to create four thin fillets. Place the chicken between two pieces of plastic wrap and beat with a mallet or rolling pin until flat and even
  2. Place flour on a plate and season with salt and pepper, mix well. In another bowl, whisk eggs and milk together. On a separate flat tray, mix breadcrumbs and parsley together
  3. Dust the chicken in the flour, then dip into the egg wash and coat in the breadcrumbs
  4. Heat 2cm oil in a frying pan over medium heat. Cook schnitzels in batches for 4-5 minutes each side or until golden and cooked through. Drain on paper towels and keep warm
  1. Steam, microwave or boil broccolini until just tender. Add butter and toss to coat. Season with salt and pepper
  2. To serve, dollop mashed potatoes on plates and serve with schnitzel and broccolini
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