Butter Schnitzel Peanut Puree Bowl

Peel potatoes and boil in salted water until soft.

In a second pot, heat milk and butter. Drain the potatoes and allow to steam briefly. While still warm, press into milk, stirring frequently with a whisk. Season to taste with salt, pepper and nutmeg.

For the buttered escalopes, soak the rolls in milk. Squeeze well and add to the veal mince. Mix with the egg yolks and season with salt, pepper and nutmeg. If the mixture is a little too soft, add the breadcrumbs. Leave to stand for a while in the refrigerator.

Form the mince into small mini-loaves and fry in a pan with a little sunflower oil until golden brown on both sides. Add butter and place the pan in the oven at 160 °C for 10 minutes.

Pour the mashed potatoes into bowls, arrange the veal butter cutlets on top and drizzle with a little veal jus.

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