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


  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Aug 2017

You might also like...

Fuss-free summer recipes


Flank steak tacos with corn, avocado and coriander

Fast autumn recipes


Crisp-skin duck with green papaya salad

Fast summer recipes


Rigatoni with chicken ragu and green sauce

Fast seafood recipes


Rigatoni with mushrooms pecorino and herb crumbs

Six fast noodle recipes


Flathead with crushed peas

Pumpkin pilaf with ricotta and pepitas


Egg sandwich

conversion tool