Cheesy Schnitzel with Root Veg Mash
Equipment
- Large Plate
- Cling film
- Large bowl
- Large saucepan
- Potato masher
- Frying pan
Ingredients
For the schnitzel
- 4 x 175g pork loin steaks cut in half & beaten until thin
- 2 heaped tsp Dijon mustard
- 8 slices Gruyère
- 4 slices smoked ham
- 20 g butter
- 1 tbsp olive oil
For the coating
- 3 tbsp plain flour seasoned
- 2 egg medium, lightly beaten
- 100 g panko breadcrumbs
For the root veg mash
- 500 g floury potatoes peeled & cubed
- 2 parsnips peeled & cubed
- 300 g butternut squash peeled & diced
- 600 ml milk
- 30 g butter
- 1 tbsp extra virgin olive oil
- 1 small handful chives
- sea salt
- ground black pepper
Instructions
- 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.
Notes
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.
Nutrition
Calories: 979kcal
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