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@iee_74: اخوت العباس ع #محرم #الامام_الحسين_عليه_السلام #واقعة_الطف #ام_البنين_عليها_السلام #ابا_الفضل_العباس

عشقي حكايات
عشقي حكايات
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Sunday 28 June 2026 19:29:30 GMT
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Still wearing white… and somehow still spotless. 🤍😂 This is one of those meals you simply can’t go wrong with. Crispy schnitzel, creamy mashed potatoes, and a fresh chopped salad… it’s a dinner both kids and adults look forward to every single week. It’s ready in about 30 minutes, easy to make, and one of those meals that keeps everyone happy. And honestly, isn’t that every parent’s dream? Serves 4–6 Mashed Potatoes • 7–8 medium Yukon Gold potatoes, peeled and cut into large chunks • Water, enough to cover the potatoes • ⅓ cup chicken soup base (or bouillon), or use chicken stock instead of water • ½ cup non-dairy plant-based butter (or regular butter) • Salt and black pepper, to taste Schnitzel • 1¼ pounds thinly pounded chicken breast cutlets • 4 eggs • 2 teaspoons paprika • 1 teaspoon salt • 1 teaspoon black pepper • ½ teaspoon onion powder • Good squeeze of mustard • 2 tablespoons soy sauce • 2 garlic cloves, minced • Crispy breadcrumbs • Sesame seeds • About ½ cup avocado oil (or another neutral oil) Kid-Friendly Salad • Chopped cucumbers • Chopped tomatoes • 1 small shallot, finely chopped • Juice of 1–2 lemons • Drizzle of olive oil • Salt and pepper, to taste Instructions Boil the potatoes with the chicken soup base until very tender. Drain, leaving a little liquid behind, then mash with the butter, salt, and pepper until smooth and creamy. Whisk together the eggs, paprika, salt, pepper, onion powder, mustard, soy sauce, and garlic. Add the chicken and coat well. Combine the breadcrumbs and sesame seeds on a sheet of foil or parchment. Using one wet hand and one dry hand, coat each cutlet. This simple trick keeps your hands much cleaner while breading. Line a skillet with a sheet of parchment paper, making sure to trim any excess so it doesn’t extend past the rim of the pan, as exposed parchment can catch fire. Add the oil and heat over medium. I love this method because it helps keep the oil cleaner for longer, prevents it from burning as quickly, and helps the schnitzel absorb less oil. Fry for 3–4 minutes per side, until golden and cooked through, then transfer to a wire rack. While the schnitzel cooks, chop and dress the salad with the lemon juice, olive oil, salt, and pepper. Serve everything together and, if you haven’t tried it yet, spoon the mashed potatoes right over the schnitzel. It’s my favorite way to eat it! #sivanskitchen #schnitzel #mashedpotato #easydinnerideas #EasyRecipe
Still wearing white… and somehow still spotless. 🤍😂 This is one of those meals you simply can’t go wrong with. Crispy schnitzel, creamy mashed potatoes, and a fresh chopped salad… it’s a dinner both kids and adults look forward to every single week. It’s ready in about 30 minutes, easy to make, and one of those meals that keeps everyone happy. And honestly, isn’t that every parent’s dream? Serves 4–6 Mashed Potatoes • 7–8 medium Yukon Gold potatoes, peeled and cut into large chunks • Water, enough to cover the potatoes • ⅓ cup chicken soup base (or bouillon), or use chicken stock instead of water • ½ cup non-dairy plant-based butter (or regular butter) • Salt and black pepper, to taste Schnitzel • 1¼ pounds thinly pounded chicken breast cutlets • 4 eggs • 2 teaspoons paprika • 1 teaspoon salt • 1 teaspoon black pepper • ½ teaspoon onion powder • Good squeeze of mustard • 2 tablespoons soy sauce • 2 garlic cloves, minced • Crispy breadcrumbs • Sesame seeds • About ½ cup avocado oil (or another neutral oil) Kid-Friendly Salad • Chopped cucumbers • Chopped tomatoes • 1 small shallot, finely chopped • Juice of 1–2 lemons • Drizzle of olive oil • Salt and pepper, to taste Instructions Boil the potatoes with the chicken soup base until very tender. Drain, leaving a little liquid behind, then mash with the butter, salt, and pepper until smooth and creamy. Whisk together the eggs, paprika, salt, pepper, onion powder, mustard, soy sauce, and garlic. Add the chicken and coat well. Combine the breadcrumbs and sesame seeds on a sheet of foil or parchment. Using one wet hand and one dry hand, coat each cutlet. This simple trick keeps your hands much cleaner while breading. Line a skillet with a sheet of parchment paper, making sure to trim any excess so it doesn’t extend past the rim of the pan, as exposed parchment can catch fire. Add the oil and heat over medium. I love this method because it helps keep the oil cleaner for longer, prevents it from burning as quickly, and helps the schnitzel absorb less oil. Fry for 3–4 minutes per side, until golden and cooked through, then transfer to a wire rack. While the schnitzel cooks, chop and dress the salad with the lemon juice, olive oil, salt, and pepper. Serve everything together and, if you haven’t tried it yet, spoon the mashed potatoes right over the schnitzel. It’s my favorite way to eat it! #sivanskitchen #schnitzel #mashedpotato #easydinnerideas #EasyRecipe

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