Pork schnitzel with parsnip mash


Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.

You'll need

80 gm panko crumbs 35 gm parmesan, finely grated 1½ tsp coarsely chopped sage 100 gm hazelnut meal, seasoned with salt and pepper 3 eggs, lightly beaten 4 pork schnitzels (about 180gm each) Vegetable oil, for shallow-frying ½ radicchio, leaves torn 1 golden shallot, thinly sliced on a mandolin 1 tbsp extra-virgin olive oil 2 tsp sherry vinegar Lemon wedges, to serve   Parsnip mash 500 gm parsnips, peeled, cored and cut into 2cm pieces 60 ml (¼ cup) milk 50 gm butter, diced

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2017

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