Reuben Schnitzel with Mashed Potato

A scrumptious meal whipped up with pantry staples!

Mayonnaise can be replaced with Thousand Island salad dressing for a change. Crumbed veal schnitzels are available from butchers. Sauerkraut is available in jars from the supermarket.




To make mashed potato, cook potatoes in a large saucepan of boiling water until tender. Drain. Return to pan. Mash until smooth. Add butter and milk. Stir over a low heat until liquid is absorbed. Season with salt and pepper.

2 Heat enough oil in a large, non-stick frying pan over a medium to high heat to shallow- fry. Add veal in two batches. Shallow-fry for about 2 minutes on each side, or until golden brown and just cooked through. Remove. Drain on absorbent kitchen paper.

3 Transfer veal to a large oven tray lined with baking paper. Spread each schnitzel with 1 tblsp mayonnaise. Top evenly with the pastrami, sauerkraut and cheese.

4 Cook in a hot oven (200C) for about 4 minutes, or until the cheese is melted.

5 Serve schnitzels with mashed potato and salad leaves.

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