Crispy Pork Schnitzel with Buttery Mash
45 min · Medium
#comfort#kid-friendly#weeknight
Golden, shatteringly crisp pork cutlets with a cloud of buttery mashed potato - the kind of nostalgic, plate-clearing dinner that turns an ordinary evening into a treat. A squeeze of lemon cuts right through the crunch.
Ingredientsfor 4 portions
- 600 g Pork Loin Chop, Raw
- 50 g All-Purpose Flour
- 110 g Large Eggs
- 100 g Panko by Kikkoman
- 800 g Potatoes
- 50 g Butter
- 100 ml Whole Milk
- 40 g Lemon
Steps
- Peel and chop the potatoes, then boil in salted water for 15-18 minutes until fork-tender.
- Meanwhile, place each pork chop between two sheets of cling film and pound to an even thickness - thin cutlets cook fast and stay juicy.
- Set up three plates: seasoned flour, beaten egg, and panko. Coat each cutlet in flour, then egg, then press firmly into the crumbs for a thick, even crust.
- Drain the potatoes, then mash with the butter and warm milk until smooth and creamy. Season well and keep warm.
- Shallow-fry the schnitzels in hot oil for 2-3 minutes per side until deep golden and crisp. Drain on paper towel.
- Serve the schnitzel straight away with the buttery mash and a lemon wedge to squeeze over.
