Eskort

Eskort Crumbed Pork Schnitzels with Creamy Potato Mash and Mushroom Sauce with Sifo the cooking husband

Prep Time

20min

Cook Time

70min

Total Time

90min

Serves

2-4

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.

Serve

Serve with your own choice of chilled drinks.

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