0:14

To Prep

0:16

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

5

AVG RATING

(1 Member)

Pork schnitzel on potato & brussels sprouts hash

Ingredients
    • Method
    • Notes
    1. Step 1

      Cook the potatoes in a large non-stick saucepan of boiling water for 6-7 minutes. Add the brussels sprouts and cook for further 2-3 minutes or until the potatoes are tender. Drain and return to the pan with 50g (2 1/2 tablespoons) butter. Season with salt and pepper and use a potato masher or fork to mash until roughly mashed. Cook, uncovered, over medium-high heat, tossing occasionally, for 5-6 minutes, or until partially crisp and golden brown.

    2. Step 2

      Meanwhile, place the almonds, parsley and salt in the bowl of a food processor, and process until coarsely chopped. Place on a baking tray.

    3. Step 3

      Use a meat mallet to pound each pork steak about 6 times on each side to tenderise then cut in half crossways. Dip each piece of pork into the egg then press into the almond mixture to evenly coat both sides.

    4. Step 4

      Heat the remaining butter in a large non-stick frying pan over medium-high heat. Add the pork and cook for 2-3 minutes each side or until the coating is crisp and golden and the pork is just cooked. Serve immediately with the potato & brussels sprouts hash and the lemon wedges.

    post from sitemap