Name: Pork schnitzel with parsnip mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 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 milk (¼ cup); 50 gm butter, diced

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

Ingredients

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 milk (¼ cup)

50 gm butter, diced

Method

1.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.

2.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.

3.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.

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

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