Pork schnitzel with parsnip mash

AT A GLANCE

  • Serves 4 people

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
  •  
  • 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.

Topics:

PARSNIP, MAIN, PORK, FAST, HAZELNUT MEAL

Recipe:

MAX ADEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Aug 2017

Aug 2017

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