Cheesy Wiener Schnitzel with Velvet Mash Recipe

INGREDIENTS

  • 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

To serve:

  • Lingonberry jam (optional)

INSTRUCTIONS

    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.

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