Sage and Parmesan Crumbed Pork Schnitzel with Apple Sauce and Mash

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil
2. Combine all apple sauce ingredients (except butter) in a small pot and bring to the boil. Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until apples are very soft. If liquid reduces too quickly, add a splash of water. Remove from heat, mash through butter to break down apples, and season to taste with salt.
3. Cook potatoes in pot of boiling water until very soft, 12–15 minutes. Drain and mash with sage, butter and milk until smooth. Season to taste with salt and pepper.
4. While sauce and potatoes are cooking, place flour into a shallow bowl, whisk egg and milk in a second bowl, combine breadcrumbs, sage and parmesan in a third bowl. Pat pork dry with paper towels and coat each piece first in flour, then egg/milk mixture, then breadcrumb mixture, shaking off any excess as you go.
5. Heat butter and a drizzle of oil in a large fry-pan (preferably nonstick) on medium heat. Fry pork, in batches, for about 2 minutes each side, until golden. Adding more butter and oil if needed. Set aside on a plate, covered with tinfoil to keep warm.
6. Place broccoli in a medium, heat-proof, bowl and cover with boiling water. Leave to cook for 3–4 minutes or until just tender then drain.
7. Divide mash between plates, top with pork schnitzel and a dollop of apple sauce. Serve broccoli on the side.