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Unadulterated crispy breadcrumbed cheesy goodness – if that doesn’t sell it to you I don’t know what will! This retro classic uses pork loin steaks in place of chicken. A splodge of lingonberry jam (my wife’s favourite) goes really well with this, providing tart sweetness if you can track it down in the food section of a ubiquitous Swedish furniture store. Japanese panko breadcrumbs are available in most supermarkets these days and are well worth throwing in your trolley for recipes just like this.
First, dollop and spread Dijon mustard on each piece of pork,then place a slice of cheese, followed by a slice of ham and a slice of cheese. Add another piece of the meat over the cheese and press down.
Dip each pork steak first in flour, then beaten egg, then breadcrumbs, pressing to get an even coating. Set aside on a plate while you prepare the mash, or cover with cling film and put into the fridge if you are preparing ahead.
Put the potatoes, parsnips and squash in a large pan of cold salted water. Cover and bring to a steady boil, then simmer for 10 minutes or until tender.
Heat the milk and butter in a small pan until the butter is melted. Drain the root veg and push through a ricer into a bowl (or use a potato masher to mash until as smooth as you can get). Stir in the warm milk and butter mixture and mix until smooth. Season with salt and pepper and stir through the olive oil and chives.
Meanwhile, melt the butter and oil in a pan over a medium–high heat and fry the schnitzels for 6 minutes each side, or until golden brown and cooked through
Serve each schnitzel with a generous dollop of velvety root veg mash and a sprinkle of chopped parsley.
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