Hash Brown Pork Schnitzel

Rather than breadcrumbs, this uses grated potato to add a crispy coating to the meat and while that's nothing like tradition, it gives a great (thanks to Shef_Pheonix for that idea). The potato crush adds great flavour, but if you don't get the oil hot enough before you start frying them then the first side can become quite flabby and not so nice.

Ingredients

  • 650g potatoes, coarsely grated
  • 75g parmesan cheese, finely grated
  • 100g plain flour
  • 2 large eggs
  • 4 pork loin steaks
  • 4 tbsp sunflower oil
  • salt and pepper to taste

Method

  1. Put the grated potato into a large bowl and wash with cold water - it should go nice and cloudy showing how much starch you're washing off.
  2. Take about a third of the grated potato at a time, put it in a clean tea-towel and squeeze out as much of the moisture as you can by twisting it around.
  3. Repeat with the rest of the grated potato.
  4. Mix the dried grated potato with the grated cheese in a large wide dish.
  5. Add the flour to another wide dish or bowl.
  6. Lastly, break the eggs into a third wide dish or bowl and whisk until well mixed.
  7. Trim any fat off the pork steaks.
  8. Use a tenderising hammer (or bottle of wine) to flatten the pork steaks until they are about 5mm thick.
  9. Put the sunflower oil in the largest frying pan you have and heat over a medium flame. Depending on pan type, it'll probably take 7 to 10 minutes to get up to proper frying temperature.
  10. While the pan pre-heats, for each pork steak, dreg it in flour, egg and then grated potato/cheese, using one hand for the flour and potato mixture and the other for the wet egg mixture.
  11. When everything is ready, fry the cutlets in the frying pan for 4 to 5 minutes each side.
  12. THe potatoes should get nice and crispy and you want a thermometer to read at least 63 degrees at the thickest point, although if you're paranoid about food safety it should be 74 (but you'll get slightly dryer meat).
  13. Remove from the frying pan and drain on some kitchen towel for a couple of minutes.
  14. Serve in a potato burger bun
    15. with cheese and tomato.
Serves 4.

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