Beef Schnitzel with Parmesan Whipped Potatoes

Steps

1. a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water until very soft, 12–15 minutes.
3. Drain and mash with butter and milk until smooth. Finely grate parmesan cheese and whip through mashed potatoes using a whisk. Season to taste with salt and pepper and cover to keep warm.
4. While potatoes are cooking, pat beef dry with paper towels. Place seasoned flour and breadcrumbs in separate bowls or plates and lightly whisk egg with milk in another bowl. Coat each piece of beef first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a fry-pan on medium heat. Cook beef schnitzel, in batches, for 1–2 minutes each side until golden and cooked through. Add more oil between batches if needed.
6. While schnitzel is cooking, prepare the salad. In a large bowl, whisk oil, vinegar, mustard and honey until smooth. Finely shred lettuce; grate carrot; slice cucumber in quarters lengthways then slice 1cm. Add all to large bowl with dressing and toss to combine.
7. Divide beef schnitzel, parmesan whipped potatoes and salad between plates. Squeeze over lemon juice and drizzle over Worcestershire sauce (if using).