- 4 pork loin steaks approx. 150g each, cut in half and beaten until thin
- 8 slices of gruyere cheese
- 4 slices of smoked ham
- 4 heaped tsps of Dijon mustard
- Sea salt & ground black pepper
- Butter, for frying
- 1 tbsp oil, for frying
- Parsley, to garnish
For the coating:
- 2 large free-range eggs, lightly beaten
- 50g plain flour
- 100g panko breadcrumbs
For the velvet mash:
- 1kg floury potatoes, peeled and cubed
- 100ml milk
- 2 tbsp butter
- 3 tbsp olive oil
- A small handful of chives, finely chopped
- Salt & white pepper
- Lingonberry jam (optional)
- 1-Lay the pork steaks on a chopping board and season. Dollop and spread a teaspoon of mustard on each piece of pork. On each piece of pork, place a slice of cheese, followed by a slice of ham and a slice of cheese. Add another piece of the meat over the cheese and press down.
- 2-Place the beaten egg, flour and breadcrumbs in three shallow bowls. Season the flour with salt and ground black pepper.
- 3-Working with a wet and dry hand, dip each pork schnitzel in flour, followed by egg, followed by breadcrumbs. Set aside on a plate.
- 4-Melt the butter and oil in a pan over a medium-high heat and fry the schnitzels for 6 minutes either side or until golden brown and cooked through.
- 5-Place the potatoes in a pot of cold water and season with salt. Cover with a lid and bring to a steady boil, cooking for 12-15 minutes or until the potatoes are tender when pierced with a fork.
- 6-Place the butter and milk in a small saucepan until warmed through and the butter is melted. Drain the potatoes and pass through a potato ricer into a mixing bowl (or use a potato masher to mash until smooth).
- 7-Stir in the warm cream and butter mixture and mix until smooth. Season with salt and pepper and stir through the olive oil and chives.
- 8-Serve each schnitzel with a generous dollop of velvet mash, lingonberry jam and a sprig of parsley.