Pork Schnitzel with Apple and Kumara Purée
- 400g pork rump steak
- Salt and pepper
- 2 slices white bread
- 1 clove garlic, peeled and crushed
- 1 tsp mixed herbs
- 2 eggs, lightly beaten
- 2 Tbsp oil
- 400g Homebrand mixed vegetables, steamed
- 300g kumara, peeled and diced
- 1 apple, cored, peeled and diced
- 2 Tbsp butter
- 1 Tbsp milk
To make the Purée:
Place kumara in a saucepan of water, season with salt and bring to a boil. Cook for 8 – 10 minutes. Just before tender, add apple and cook for a further 5 minutes or until the apple is soft. Drain and mash. Season and add butter and milk.
To make the Schnitzel:
Preheat oven to 180ºC. Place steaks on a sheet of cling film, cover with a second sheet and using a rolling pin, beat all over until flat and even.
Break up the slices of bread, place in a food processor (or use a hand blender) with garlic and mixed herbs and blitz to breadcrumbs.
Spread breadcrumbs out on a plate. Season lightly beaten eggs with salt and pepper and pour onto a plate. Dip steaks first into the egg then coat with breadcrumbs, pressing down lightly on either side. Shake off any excess. Repeat with all 4 steaks.
Pour oil into a large frying pan. When hot, fry the schnitzel 4 minutes each side. Cook in batches of 2. Then place on a baking tray and pop into the oven to finish off.
Serve the schnitzel with the purée and mixed vegetables.
By Jax Hamilton