Wild garlic mashed potatoes with chicken schnitzel à la moutarde

1. Remove the stalks from the wild garlic, wash only if necessary and finely chop the leaves.
2. Peel and wash the potatoes and cut into approx. 2 x 2 cm cubes.
3. Place the potato cubes in a saucepan with 60 g cream, 60 g water, 1 tbsp butter and salt. Slowly bring to the boil, put the lid on and cook the potatoes for approx. 20 - 25 minutes until soft.
4. Meanwhile, salt and pepper the chicken escalopes on both sides, coat thinly with mustard and dredge in flour.
5. Heat the clarified butter in a non-stick frying pan and gently fry the chicken escalopes on both sides until crispy. Remove from the pan and keep warm.
6. Now add 1 teaspoon of grainy or sweet mustard and approx. 50 g of cream to the gravy and cook briefly over a high heat until creamy.
7. When the potatoes are soft, add the finely chopped wild garlic, a pinch of nutmeg and approx. 50 g cream and mash with a potato masher to a creamy or chunky puree.
8. Divide the purée between 2 deep plates and arrange the chicken escalopes decoratively on top. Pour over the mustard and cream sauce and serve immediately.

Instead of chicken breast, you can also serve this dish with salmon prepared in the same way or omit meat / fish completely for a delicious vegetarian meal.