Beef Schnitzel with Cheesy Mashed Potatoes and Slaw

Steps

1. a large pot of salted water to the boil. Preheat oven grill to high. Set aside a medium-sized baking dish (measuring about 30 x 20cm).
2. Cook potatoes in pot of boiling water for 14-16 minutes, until soft. Drain and mash with first measure of butter and milk until smooth. Season with salt and pepper.
3. Mix lemon juice and oil in a medium bowl. Thinly slice lettuce, peel and grate carrot and courgette. Just before serving, add all to bowl with dressing, toss to combine and season to taste.
4. Pat schnitzel dry with paper towels and cut any larger pieces in half. Place seasoned flour in a shallow bowl, whisk eggs with milk in a second bowl and mix breadcrumbs with rosemary and lemon zest in a third bowl.
5. Coat each piece of schnitzel first in flour, then egg mixture, then crumb mixture, shaking off excess as you go. Heat a drizzle of oil and 1 tablespoon of butter in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for about 1 minute each side, until golden. Add extra oil and butter as needed.
6. While schnitzel is cooking, evenly spread mashed potatoes into a prepared dish and sprinkle over grated cheese. Place under oven grill (on highest rack) for 2-5 minutes, until cheese is golden.
7. spoon cheesy mash onto plates and top with a piece of schnitzel and a dollop of romesco sauce. Serve slaw on the side.