Hazelnut and Parmesan Schnitzel with Colcannon Potatoes

Steps

1. a large pot of salted water to the boil.
2. Cook potatoes in pot of boiling water for 12-14 minutes, until very soft. Drain well, return to pot and mash with butter and milk, until smooth. Fold through silverbeet and season with salt and pepper.
3. While potatoes cook, place seasoned flour, egg mixture and crumb mix into separate bowls or plates. Pat schnitzel dry with paper towels and cut any larger pieces of in half. Coat each piece first in flour, then egg mixture, then crumb, shaking off excess as you go. Set aside on a clean plate.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook schnitzel, in batches, for 1-2 minutes each side, until crumb is golden and schnitzel is cooked through. Set aside, covered loosely with foil, to keep warm.
5. While schnitzel cooks, whisk together mustard, olive oil and vinegar 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. divide colcannon potatoes between plates and top with slices of hazelnut and Parmesan schnitzel. Serve with a handful of slaw and a dollop of horseradish mayonnaise.