Thyme Crusted Pork Schnitzel with Smashed Potatoes, Beetroot & Green Beans
  • Prep time: 35 minutes
  • Calories: 780
Crispy pork schnitzels pair perfectly with roast smashed potatoes and beetroot. Drizzled with oil and a little thyme, smashed potatoes roast to create a delicious crispy outer shell that's soft inside. For the schnitzel, the simple mixture of butter and breadcrumbs is a combination popular throughout Germany and is a recipe we love for its simplicity.
Ingredients
  • 300 g of Chat Potatoes
  • 1 Small Bunch of Thyme
  • 34 Cup of Panko Bread Crumbs
  • 4 of Pork Medallions
  • 2 Tbsp of Butter (pantry)
  • 150 g of Green Beans
  • 2 of Red Beetroot
Recipe

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 6-8 minutes. You can follow the same process with the beetroot also. Par-cooking the vegetables saves you time.

Make Crumb:

In the meantime, remove the thyme leaves, discarding stems. In a bowl add 12 the thyme leaves, panko bread crumbs, salt and pepper. Mix to combine. Bring a large pot of water to a boil over high heat (for step 5).

Roast Potatoes & Beetroot:

Once steamed, drain the potatoes and add to the lined baking tray. Slice par-cooked beetroot into 1cm rounds. Gently squash potatoes and drizzle veg with oil and remaining thyme, salt and pepper. Bake for 15-20 minutes until the potatoes are golden and the bottoms are crispy and the beetroot is cooked through.

Crumb & Shallow Fry Pork:

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

Blanch Green Beans:

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 preference). Drain and season with salt and pepper.

You Plate It:

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