lemon-and-thyme pork schnitzel
with parmesan mash
- 3 cups (210g) fresh breadcrumbs+
- 1 tablespoon finely grated lemon rind
- 2 tablespoons thyme leaves
- 4 x 100g thin pork steaks
- plain (all-purpose) flour, for dusting
- 2 eggs, lightly beaten
- vegetable oil, for shallow-frying
- steamed green beans, to serve
- 1.2kg sebago (starchy) potatoes, peeled and chopped
- 50g butter
- ⅔ cups (160ml) pouring (single) cream
- 1½ cups (120g) finely grated parmesan
- To make parmesan mash, place potato in a saucepan of cold salted water and bring to the boil. Cook for 15–20 minutes or until tender. Drain and return to the saucepan. Roughly mash, add butter, cream and parmesan. Mash until smooth. Set aside and keep warm.
- Place breadcrumbs, lemon rind and thyme in a bowl and mix to combine. Dust pork with flour, dip in egg and press into the breadcrumb mixture. Heat 1cm oil in a large non-stick frying pan over high heat.
- Cook the schnitzels, in batches, for 2–3 minutes each side or until cooked through and golden. Serve with parmesan mash and beans. Serves 4.
+To make fresh breadcrumbs, use any fresh or stale bread you have on hand. Place torn pieces in a food processor and pulse until crumbs form.
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