Thyme Crusted Pork Schnitzel

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!

Preheat oven to 220°C. Prick a hole into each chat potato and steam until just tender when pierced with a fork but not mushy. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 6-8 minutes. You can use the same process with the baby red beetroot. Par-cooking the vegetables saves you time.

In a bowl, add ½ the dried thyme, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Peel and cut beetroot into 1 cm thick slices and place on a lined baking tray. Once steamed, drain the potatoes and add to another lined baking tray. Gently squash potatoes. Drizzle veg with oil and remaining thyme, salt and pepper, then bake for 15-20 minutes until the potatoes are golden, the bottoms are crispy and the beetroot is cooked through.

Melt butter. Still in the pack, beat the pork medallions lightly with a rolling pin to 1cm thickness. Pat dry with paper towel. Brush pork with melted butter, press into the crumb mixture. Heat plenty of oil in a large non-stick pan over medium heat. Add crumbed pork and cook about 2 minutes per side until golden and cooked through. Drain on paper towel.

Trim the ends off the green beans. Add a generous pinch of salt and green beans to the boiling water. Cook until bright green and just tender, about 2 minutes or to your liking. Drain and season with salt and pepper to taste.

Divide pork schnitzel between plates. Serve with the smashed potatoes, roasted beetroot and green beans. Enjoy!