Serve with your own choice of chilled drinks.
Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband
Ingredients
Creamy Mash Potato
- Water, enough to cover potatoes
- 4 medium potatoes
- 125ml cream
- 45ml butter
- 90g grated parmesan cheese
- 10ml garlic salt
- Salt and pepper, to taste
Eskort Crumbed Pork Schnitzels
- 4 Eskort Pork Schnitzels
Creamy Mushroom Sauce
- 250g sliced portobello mushrooms
- 1 medium onion, finely chopped
- 2 Tbsp butter
- 4 minced garlic cloves
- 200ml cream
- 50ml water
- 1 tsp crushed black pepper
- 10g finely chopped fresh thyme
- Salt, to taste
Method
Creamy Potato Mash
- Boil water in a large pot. Add potatoes; cook for 45–50 min until soft. Test with a fork. Drain, peel, and return to pot.
- Add cream, butter, parmesan, garlic salt, salt, and pepper. Mash until smooth. Serve warm with schnitzel and mushroom sauce.
Eskort Crumbed Pork Schnitzels
- Cook schnitzels in an air fryer at 180°C for 10-15 min.
- Serve with creamy mash and mushroom sauce.
Creamy Mushroom Sauce
- Melt butter in a pan over high heat. Add mushrooms and onion; cook for 3-6 min. Add garlic.
- Add water and cream; simmer for 3-5 min until thick. Season with salt. Add thyme.
- Serve warm over mash and schnitzels.
