This quickie schnitty hits the table in 20 minutes to bring a golden crunch to the midweek hustle. We get there with pre-crumbed, ready-to-cook chicken, then it's merely a matter of making a mash and a creamy-shroomy gravy. Whip up a salad for the side and you've hit the jackpot for pleasing all parties.
Peel and cut potatoes into 3cm pieces. Place in a saucepan and cover with cold, salted water. Bring to the boil and cook for 12–15 minutes or until tender. Drain well. Return potatoes to saucepan with milk and mash until smooth. Season well with salt and pepper. While potatoes are cooking, continue with step 2.
Heat vegetable oil in a frypan over medium heat. Add schnitzels and cook, turning halfway, for 8 minutes or until cooked through. Set aside and season with salt. While schnitzels are cooking, continue with step 3.
Thickly slice mushrooms. Melt butter in a frypan over medium-high heat. Add mushroom with a sprinkle of salt and cook for 3–4 minutes or until caramelised and golden.
Add caramelised onion chutney, mustard and cream to pan and cook for 2–3 minutes or until warmed through and slightly reduced. Season with soy sauce and pepper.
Slice cucumber into rounds. Combine cucumber, salad leaves and your favourite dressing in a bowl and toss to combine.
Divide mash, salad and schnitzels between bowls and spoon over mushroom gravy to serve.