Thyme Crusted Pork Schnitzel with Smashed Potatoes, Beets & Green Beans

Prepare Smashed Potatoes:

Preheat oven to 220°C. Prick a hole into each potato and steam until softish but not extremely soft. We cooked them in a covered bowl in the microwave on HIGH with an inch of water for 10 minutes.

Make Crumb:

In the meantime, remove the thyme leaves, discarding stems. In a bowl add half the thyme leaves, panko bread crumbs, salt and pepper. Mix to combine.

Roast Smashed Potatoes & Beets:

Peel and slice beetroot into 1 cm think slices and place on a lined baking tray. Once steamed, drain the potatoes and add to the lined baking tray. Using a potato masher, gently push down onto the potatoes so that they collapse but still keep their shape at the bottom. Drizzle with oil and remaining thyme then bake on the top shelf of the oven for 15 to 20 minutes until the potatoes are golden and the bottoms are crispy and the beetroot is cooked through.

Crumb & Shallow Fry Pork:

In a bowl, microwave butter in 15-second intervals until completely melted. While still in the pack, smash the pork lightly with a rolling pin to 1 cm thickness. Pat dry the pork with paper towel. Dip the pork into the melted butter and then press into the crumb mixture. Heat plenty of oil up to 1 cm in a large non-stick pan over medium heat. Add the crumbed pork and cook, for about 2 minutes each side or until golden and cooked through. Drain on paper towel.

Blanch Green Beans:

Bring a large pot of water to a boil over high heat. 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 preferred doneness. Drain and season with salt and pepper. Add extra butter if desired.

You Plate It:

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