Pork Schnitzel

Pork Schnitzel with Roast Rosemary and Garlic Potatoes and Creamy Mushrooms

Sound good? Here's what you'll need to serve 4 people:

•  4 pork steaks, you'll need to hammer them flat with a rolling pin or bottom of a saucepan, about half a cm thick. Remember to put clingfilm either side of the meat before hitting!
• Flour to coat the pork
• 2 eggs
• Enough breadcrumbs to coat the pork, (I used two slices of bread put in the blender)
• 7-8 potatoes, enough to serve 4, cut into 2cm cubes
• 4 cloves of garlic
• fresh rosemary
• fresh thyme
• 1 pack of button mushrooms
• About 100ml of cream, you can use less or more, or even use a roux sauce instead. 

Method

  First off, peel and chop your potatoes. Now put them in a pan of cold and salted water and bring them to the boil. Now let them simmer until they are starting to soften.

Meanwhile start preparing the pork. Hammer out the pork nice and thin, it makes the meat much more tender too so hammer away as much as you want. Now coat each steak in flour, then egg and finally in breadcrumbs and set aside.

Drain the softened potatoes and toss them around in the strainer until they go fluffy on the outside.

In a deep frying pan heat some oil and throw in the chopped garlic. Now put the potatoes in and then the rosemary and thyme. You should put some salt pepper and a good tablespoon of sugar, I used brown. Now toss the potatoes in the pan and make sure they are all coated.

Get everything into a oven dish and chuck it in the oven on about 180C for 20 minutes.

Now you can start frying the pork schnitzels. Heat a good amount of oil or butter in a pan and then put the schnitzels in, don't have a too high heat because the breadcrumbs will burn before the meat inside is cooked through.

On a medium heat keep turning the steaks over until the breadcrumbs are golden brown. You can chop the mushrooms in the mean time. Now remove from the heat and keep them warm in an oven on low or under some foil.

Now fry the chopped mushrooms until they start to shrink and add the cream. I like to add a good bit of butter, some garlic and even some mixed italian herbs. Don't forget salt and pepper!

Once the potatoes are done serve and enjoy!