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Pork schnitzels and colcannon

Name: Pork schnitzels and mashed potatoes with parsley recipe
Yield: 4
Ingredients: 4 pork topside steaks (500g in total); 3/4 cup (105g) plain flour; 3 tsp smoked paprika; 3 tsp garlic powder; 3 tsp ground cumin; 2 eggs, lightly beaten; 2 tbs milk; 1½ cups (150g) panko breadcrumbs; 2 tbs sliced sage leaves, finely chopped, plus extra 12 leaves; 1 lemon, zested, then cut into wedges; 1kg desiree potatoes, peeled, chopped; 100ml pure cream; 100g butter; 2 spring onions, thinly sliced; ½ cup flat-leaf parsley, chopped; Sunflower oil, for shallow-frying; 1 tbs capers, drained

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https://healthimprovements.info/recipes/pork-schnitzels-mashed-potatoes-parsley-recipe/rbe9wt7p — Pork schnitzels and colcannon

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Aug 20, 2019

“Your butcher can prepare the schnitzels” - Colin Fassnidge.

4 pork topside steaks (500g in total)
3/4 cup (105g) plain flour
3 tsp smoked paprika
3 tsp garlic powder
3 tsp ground cumin
2 eggs, lightly beaten
2 tbs milk
1½ cups (150g) panko breadcrumbs
2 tbs sliced sage leaves, finely chopped, plus extra 12 leaves
1 lemon, zested, then cut into wedges
1kg desiree potatoes, peeled, chopped
100ml pure cream
100g butter
2 spring onions, thinly sliced
½ cup flat-leaf parsley, chopped
Sunflower oil, for shallow-frying
1 tbs capers, drained

Method

1.

Using a meat mallet or rolling pin, beat each steak between 2 pieces of plastic wrap to 1cm thick. Place flour, spices and 1 tsp salt flakes in a shallow bowl. Whisk eggs and milk in another bowl. Mix breadcrumbs, sliced sage and lemon zest in a third bowl. Dust pork in flour mixture, dip into egg, then coat in crumbs. Place on a tray and chill for 15 minutes or longer if time allows.
2.

For mash, cover potatoes in a saucepan with salted cold water, bring to the boil, then simmer for 15-20 minutes until tender. Drain in a colander. Place cream and half the butter in the pan and bring to the boil. Take off heat, return potato to pan and mash until very smooth. Season well. Stir in spring onion and parsley. Keep warm.
3.

Heat 5mm oil in a frying pan to medium heat, add half the remaining butter and 2 schnitzels and cook for 2-3 minutes each side until golden. Place on paper towel, season and loosely cover with foil to keep warm. Repeat with remaining schnitzels. Wipe out pan, add remaining butter and, when foaming, add capers and extra sage leaves and cook for 1 minute or until leaves are crisp. Transfer with a slotted spoon to paper towel and season with salt flakes. Squeeze half the lemon into the brown butter and swirl to combine.
4.

Top schnitzels with sage, capers and brown butter and serve with colcannon and remaining lemon wedges.