Swapping flour for hazelnut meal adds a great nuttiness that complements the flavours in this dish nicely.
- 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
- 500 gm parsnips, peeled, cored and cut into 2cm pieces
- 60 ml milk (¼ cup)
- 50 gm butter, diced
- 1Preheat 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.
- 2Meanwhile, 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.
- 3Combine 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.