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Ingredients

Serves 2
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

Method

  1. 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. 
  2. Working with a wet and dry hand, dip each pork schnitzel in flour, followed by egg, followed by breadcrumbs. Set aside on a plate.
  3. 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.
  4. 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.
  5. Add the milk and butter, mash until smooth and season to taste. Stir through the chopped chives. 
  6. Serve each schnitzel with a generous dollop of mash, lingonberry jam and a sprig of parsley.