Hazelnut and Parmesan Schnitzel with Colcannon Potatoes

Hazelnut and Parmesan Schnitzel with Colcannon Potatoes

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, July 9, 2017.

Sensational Schnitzel with a side of salad.


Ingredients

COLCANNON POTATOES

  • 800g potatoes, peeled and diced 2cm
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1-2 spring onions, thinly sliced
  • ½ bag baby silverbeet leaves, finely shredded

HAZELNUT AND PARMESAN SCHNITZEL

  • 1 egg
  • ¼ cup milk
  • ½ cup flour, seasoned with ½ teaspoon salt
  • 1 pack hazelnut and Parmesan crumb
  • 600g beef schnitzel (at room temperature)

SLAW

  • 1 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 2 teaspoons vinegar (e.g. white wine, red wine)
  • 2 baby bok choy, ends trimmed 1cm and rinsed
  • ½ telegraph cucumber

HORSERADISH MAYONNAISE

  • 20g horseradish
  • 3 tablespoons mayonnaise

Steps

  1. a large pot of salted water to the boil.
  2. Cook potatoes in pot of boiling water for 12-14, until very soft. Drain well, return to pot and mash with butter and milk, until smooth. Fold through spring onions and silverbeet then season to taste with salt and pepper. Set aside and cover to keep warm.
  3. While potatoes cook, whisk egg and milk together in a small bowl. Place seasoned flour and breadcrumbs into separate bowls or plates. Pat schnitzel dry and cut any larger pieces of in half. Coat each piece first in flour, then egg mix, then breadcrumbs, shaking off excess as you go. Set aside on a clean plate.
  4. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook schnitzel, in batches, for 1-2 minutes each side, until crumb is golden and schnitzel is cooked through. Set aside, loosely covered in foil, to keep warm between batches.
  5. While schnitzel cooks, whisk mustard, olive oil and vinegar together in a large bowl. Thinly slice bok choy and cucumber and add to bowl with dressing. Toss to combine and season to taste with salt and pepper.
  6. In a small bowl, mix together horseradish and mayonnaise. Slice schnitzel thickly.
  7. scoop colcannon potatoes onto plates and top with slices of hazelnut and Parmesan schnitzel. Serve with a handful of slaw and a dollop of horseradish mayonnaise.

Nutritional Information

Energy 2698 kj
645 kcal
Protein 43.7g
Carbohydrate 48.0g
Fat 30.5g