Mashed Potato-Stuffed Schnitzel

Preparation

This is the Hannukah mash-up you’ve been waiting for—pun intended! The super-crispy chicken schnitzel is filled with creamy olive oil-mashed potatoes, giving you the perfect bite every time. For easy frying, chill your stuffed and breaded cutlets in the fridge for at least 20 minutes and up to overnight. This helps the potatoes firm up and the breading adhere. Conveniently, that also makes this an excellent make ahead recipe! 

1. Make Mashed Potatoes In a HexClad 3QT/3L Hybrid Saucepan, cover potatoes with cold water by at least 1 inch/2½ cm. Add a few generous pinches of salt and bring to a boil over high heat. Reduce heat to medium and cook until potatoes are tender and easily pierced with the tip of a knife, about 15 minutes; drain well.
2. Using a potato ricer, rice potatoes back into the saucepan. Alternatively, you can mash them in the saucepan. Stir in olive oil and season with ½ teaspoon of salt. Let cool to room temperature, about 30 minutes.
3. Make Schnitzel Spread flour in a shallow bowl. In a second shallow bowl, whisk eggs with Dijon mustard until smooth. In a third shallow bowl, mix panko with sesame seeds, oregano, garlic powder, turmeric, cumin, and 2 teaspoons of salt. 
4. Using a sharp chef’s knife, halve chicken breasts lengthwise into 2 cutlets (4 in total). Working with one piece of chicken at a time, place a halved chicken breast between two sheets of plastic wrap on your work surface. Using a meat mallet, gently pound chicken to a ⅓-inch/¾-cm even thickness.
5. Spread an even layer of mashed potatoes down the center of 2 chicken cutlets (about ½ cup/65 grams each), leaving a ½-inch border. Place remaining cutlets on top to close the stuffed schnitzels. Transfer to a plate and refrigerate for at least 30 minutes, or until mashed potatoes have firmed up.
6. Remove chicken from refrigerator. Working with 1 piece at a time, dredge chicken in flour, shaking off any excess. Then dip in egg mixture, letting any excess drip back into the bowl. Finally, coat chicken with panko, pressing on breadcrumbs to help adhere. Transfer to a plate and repeat with remaining chicken. 
7. Preheat the oven to 425°F/ 220°C and set a wire rack on a rimmed baking sheet. In a HexClad 12 inch/30 cm Hybrid Fry Pan, heat oil to 375°F (190°C). Fry schnitzels one at a time until golden brown, turning once, 4 to 5 minutes. Transfer to the prepared rack on the baking sheet. 
8. Bake schnitzels until chicken is fully cooked through and the crust is a deep golden brown, about 10 minutes. Transfer to a work surface and let rest for 5 minutes. Slice and serve right away with ketchup on the side for dipping.

MAKE AHEAD The schnitzel can be prepared through step 6 and refrigerated overnight.