Pork

Pork neck schnitzel with bolognese and mash

Name: Pork neck schnitzel with bolognese and mash recipe
Yield: 4
Ingredients: 4 x 200g pork neck fillets; 1/3 cup (50g) plain flour; 1 tsp garlic powder; 3 eggs; 300g fine sourdough breadcrumbs; Finely grated zest of 1 lemon; Vegetable oil, for shallow frying; 8 basil leaves; 4 slices mozzarella; 2 tbs extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, crushed; 300g pork mince; 1 tbs tomato paste; 400g can cherry tomatoes; 1/4 cup basil leaves, chopped; 1kg desiree potatoes, peeled, chopped; 3/4 cup (180ml) pure (thin) cream; 50g unsalted butter

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by Colin Fassnidge

Chef and My Kitchen Rules judge

May 20, 2022

Colin Fassnidge and Anthony Puharich go full boar with a supercharged schnitzel that features pork on pork with a side of potato.

4 x 200g pork neck fillets
1/3 cup (50g) plain flour
1 tsp garlic powder
3 eggs
300g fine sourdough breadcrumbs
Finely grated zest of 1 lemon
Vegetable oil, for shallow frying
8 basil leaves
4 slices mozzarella

Pork bolognese

2 tbs extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
300g pork mince
1 tbs tomato paste
400g can cherry tomatoes
1/4 cup basil leaves, chopped

Potato mash

1kg desiree potatoes, peeled, chopped
3/4 cup (180ml) pure (thin) cream
50g unsalted butter

Method

1.

Using a meat mallet or rolling pin, beat pork fillets to 1cm thick. Place flour, garlic powder and 1 tsp salt flakes in a bowl.
2.

Whisk eggs in a separate bowl. Combine breadcrumbs and zest in a third bowl.
3.

Working with one fillet at a time, dust pork in flour mixture, dip into the egg, then coat in breadcrumb mixture. Place on a tray and chill for 15 minutes or until ready to cook.
4.

Meanwhile, for the pork bolognese, heat oil in a medium saucepan over medium heat. Add onion and 1 tsp salt flakes, and cook, stirring, for 8-10 minutes until softened and lightly caramelised. Add garlic and cook for 1-2 minutes. Add mince and cook, breaking up mince with a wooden spoon, for 5-6 minutes until browned all over. Stir in tomato paste and cook for a further minute, then add tomatoes. Reduce heat to medium-low and cook, stirring occasionally, for 15-18 minutes until reduced. Stir through basil.
5.

For the mash, place potato in a saucepan of cold salted water over high heat. Bring to the boil, then reduce heat to medium and simmer for 15-20 minutes until tender. Drain well, then return to the pan over low heat. Add cream and butter and mash until warmed through and smooth. Season.
6.

Heat 5mm oil in a large frypan over medium heat. In 2 batches, fry schnitzel for 2-3 minutes on each side until golden. Transfer to paper towel to drain, and season. Repeat with remaining schnitzel.
7.

Preheat oven grill to high. Place schnitzels on a lined baking tray. Top each with one-quarter of the bolognese, 2 basil leaves and a mozzarella slice. Grill for 4-5 minutes until cheese has melted. Serve with mash.