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Takes 40 minutes
For the schnitzel:
- 400g pork loin, divided in four
- 8 slices gruyere cheese
- 4 slices smoked ham
- 4 tsps of Dijon mustard
- 2 tbsp oil, for frying
- 50g butter, for frying
- Lingonberry jam, to serve
- Parsley, to garnish
For the coating:
- 1 large free-range eggs, lightly beaten
- 25g plain flour
- 50g panko breadcrumbs
For the root veg mash:
- 250g floury potatoes, peeled and cubed
- 1 parsnips, peeled and cubed
- 1/2 butternut squash, diced
- 125ml milk
- 25g butter
- A small handful of chives, finely chopped
- Sea salt & freshly ground white pepper
- Bash the pork pieces until thin between two sheets of parchment. Arrange on a board and spread with dijon. Layer the ham and gruyere onto two pieces. Top this with the other two pork pieces.
- Working with a wet and dry hand, dip each pork schnitzel in flour, followed by egg, followed by breadcrumbs. Set aside on a plate.
- Melt the butter and oil in a pan over a medium-high heat and fry the schnitzels for 5-6 minutes either side or until golden brown and cooked through.
- Place the potatoes, parsnip and squash in a pot of cold water and season with salt. Cover with a lid and bring to a steady boil then simmer for 12-15 minutes or until they are tender when pierced with a fork.
- Add the milk and butter, mash until smooth and season to taste. Stir through the chopped chives.
- Serve each schnitzel with a generous dollop of mash, lingonberry jam and a sprig of parsley.