Pork Schnitzel with Apple and Kumara Purée

20 minutes + 30 minutes Serves 4

Ingredients

  • 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
  • Purée:
  • 300g kumara, peeled and diced
  • Salt
  • 1 apple, cored, peeled and diced
  • 2 Tbsp butter
  • 1 Tbsp milk
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Method

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

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