Swapping flour for hazelnut meal adds a great
nuttiness that complements the flavours in this dish
80 gmpanko crumbs35 gmparmesan, finely grated1½ tspcoarsely chopped sage100 gmhazelnut meal, seasoned with salt and pepper3eggs, lightly beaten4pork schnitzels (about 180gm each)Vegetable oil, for shallow-frying½radicchio, leaves torn1golden shallot, thinly sliced on a mandolin1 tbspextra-virgin olive oil2 tspsherry vinegarLemon wedges, to serveParsnip mash500 gmparsnips, peeled, cored and cut into 2cm pieces60 ml (¼ cup)milk50 gmbutter, diced
Preheat oven to 100C and line a baking tray with baking paper. For parsnip mash, boil parsnip in a saucepan of salted water until tender (5-7 minutes). Drain, return to pan with milk and butter and blend with a hand-held blender until smooth. Season to taste and keep warm.
Meanwhile, mix panko crumbs, parmesan and sage in a bowl, and place hazelnut meal and egg in separate bowls. Dust pork evenly in hazelnut meal, shake off excess, then dip into egg and then press into crumbs, coating evenly. Fill a large, deep frying pan over medium-high heat with oil to a depth of 2cm and heat to 180C. Shallow-fry schnitzels in batches until golden brown and cooked through (2-3 minutes). Drain on paper towels, place on prepared tray and keep warm in oven while you cook remaining schnitzels.
Combine radicchio, shallot, oil and vinegar in a bowl, season to taste and toss to combine, then serve with pork schnitzel, parsnip mash and lemon wedges.