Pork schnitzel on potato & brussels sprouts hash

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Pork schnitzel on potato & brussels sprouts hash". Try it by all means

Recipe «Pork schnitzel on potato & brussels sprouts hash» presented in category Recipes / Meat, to prepare this dish you will need no more 16 minutes. To make this dish at home by prescription from the author sheff would need: 2 large coliban potatoes, peeled, chopped, 250g brussels sprouts, cut crossways into 5mm-thick slices, 75g butter, Salt & freshly ground black pepper, 170g flaked almonds , 1 tbsp roughly chopped fresh continental parsley, 1/4 tsp salt, extra, 4 pork leg steaks , 1 egg, lightly whisked, 1 lemon, cut into 8 wedges, to serve.

Ingredients:

  • 2 large coliban potatoes, peeled, chopped 
  • 250g brussels sprouts, cut crossways into 5mm-thick slices 
  • 75g butter 
  • Salt & freshly ground black pepper 
  • 170g flaked almonds 
  • 1 tbsp roughly chopped fresh continental parsley 
  • 1/4 tsp salt, extra 
  • 4 pork leg steaks 
  • 1 egg, lightly whisked 
  • 1 lemon, cut into 8 wedges, to serve 

Instructions

  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. 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. 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. 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.