Thyme Crusted Pork Schnitzel with Smashed Potatoes, Beetroot & Green Beans
- Prep time: 35 minutes
- Calories: 780
- 300 g of Chat Potatoes
- 1 Small Bunch of Thyme
- 3⁄4 Cup of Panko Bread Crumbs
- 4 of Pork Medallions
- 2 Tbsp of Butter (pantry)
- 150 g of Green Beans
- 2 of Red Beetroot
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 1⁄2 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!