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Chicken schnitzels with roast garlic mash, sherry cream and spinach

A home-style Chicken schnitzels with roast garlic mash, sherry cream and spinach made with Double Cream, Salt, White Pepper, and Light Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 1/2 tsp
• 1/2 tsp
• 1 tbsp

Method (preview)

1. 1

   Chicken schnitzels with roast garlic mash, sherry cream and spinach

2. 2

   Skewer the baking potatoes and place in the oven with the garlic.

3. 3

   Season the flour generously and stir in the sage. Place on a shallow plate.

4. 4

   Put the breadcrumbs onto a separate shallow plate.

5. 5

   Beat the egg and pour into a shallow bowl.

6. 6

   Line the three plates/bowls up in a row.

7. 7

   After one hour remove the garlic bulb and allow to cool enough to handle. Then squeeze out the soft cloves.

8. 8

   Season with salt and white pepper.

9. 9

   Mix well and keep warm.

10. 10

    Heat a small heavy based pan, add the sherry and reduce by half.

11. 11

    Whisk the mustard and 150ml/5fl oz cream into the reduced sherry and reduce until thickened.

12. 12

    Just before serving stir in the chives.

13. 13

    Meanwhile melt the 25g/1oz butter with the olive oil in a large frying pan.

14. 14

    Add the chicken schnitzels and cook for about 2-3 minutes on each side until golden and cooked through.

15. 15

    To serve, pile the mash onto one third of the plate with a little spinach to the side, lay the schnitzel on a remaining third and finish with a little sauce.