Breaded Chicken Schnitzel with Creamy Sweet Potato Puree

Thermomix recipe: Breaded Chicken Schnitzel with Creamy Sweet Potato Puree. Ready in 45 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 4 (approx. 180-200 g each) chicken breasts, skinless and boneless
• 1 kg sweet potatoes, peeled and cut into 2-3 cm chunks
• 50 g milk (or cream for richer puree)
• 30 g unsalted butter
• 1/2 tsp salt, plus more for seasoning
• Pinch of black pepper, plus more for seasoning
• 70 g plain flour
• 2 large eggs
• 100 g breadcrumbs (Panko recommended for extra crispiness)
• 3-4 tbsp vegetable oil, for frying

Instructions

1. Place chicken breasts between two sheets of cling film or parchment paper. Using a meat mallet or rolling pin, pound each breast until about 0.5 cm thick. Season both sides of the chicken with salt and pepper.
2. Place flour in a shallow dish. Season the flour with a pinch of salt and pepper.
3. Add eggs to the mixing bowl. Whisk 10 sec / Speed 4. Transfer the whisked eggs to a second shallow dish.
4. Place breadcrumbs in a third shallow dish.
5. Add 500 g water to the mixing bowl. Place the sweet potato chunks into the simmering basket. Insert the simmering basket into the mixing bowl.
6. Cook 20-25 min / Varoma / Speed 2, or until the sweet potatoes are very tender. The cooking time may vary depending on the size of the chunks.
7. Carefully remove the simmering basket using the spatula hook. Discard the water from the mixing bowl.
8. Add the cooked sweet potatoes, 50 g milk, 30 g butter, 1/2 tsp salt, and a pinch of pepper to the mixing bowl. Puree 20-30 sec / Speed 5, or until smooth. Scrape down the sides of the bowl with the spatula and puree again for 10 seconds if needed.
9. Dredge each pounded chicken schnitzel first in the seasoned flour, ensuring it's fully coated. Shake off any excess.
10. Next, dip the floured schnitzel into the whisked egg, letting any excess drip off.
11. Finally, coat the schnitzel thoroughly with breadcrumbs, pressing gently to ensure they adhere well.
12. **Pan-fry Schnitzel (OUTSIDE THERMOMIX):** Heat 2-3 tbsp vegetable oil in a large frying pan over medium-high heat until shimmering. Carefully place the breaded schnitzels into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary, adding more oil as needed.
13. Serve the hot breaded chicken schnitzel immediately with the creamy sweet potato puree.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.