Michael and Rachel's

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Pork Schnitzel with Colcannon

Updated: 10 Feb 2016

Ingredients

  • 2 pork loin steaks
  • 100g plain flour, seasoned
  • 1 medium egg
  • 100g dried breadcrumbs
  • 300g pack cabbage and leek
  • olive oil
  • 25g butter, plus extra for frying
  • 300g ready-made mashed potato

Method

  1. Put the pork loin steaks between two sheets of baking paper and flatten slightly with a rolling pin.
  2. Put the seasoned flour, beaten eggs and breadcrumbs in 3 wide bowls. Dip the pork in the flour, shaking off the excess, then the egg and finally the breadcrumbs.
  3. Heat a large knob of butter and a drizzle of oil in a frying pan and, when the butter is foaming, fry the pork schnitzels for 5 minutes on each side until cooked through and golden brown. Watch carefully to make sure the breadcrumbs don't burn.
  4. Meanwhile, add a little oil to a large frying pan and stir-fry the cabbage and leek for about five minutes. Microwave the mashed potato for 3 minutes. Mix the vegetables and potato together, season well and serve with the pork schnitzels.