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Donal Skehan
Cheesy Wiener Schnitzel with Velvet Mash | DonalSkehan.com, A warming winter dish to bring comfort on the coldest nights.
  • main-meals

Cheesy Wiener Schnitzel with Velvet Mash

January 06

Schnitzel may have it’s origins in Viennese cuisine but in Sweden, it’s extremely popular too, especially when Swedes travel North for ski season.  This version is tenderised and then stuffed with gruyere cheese and thin slices of smoked ham. Serve it with creamy velvet mash spiked with chives and it’s true comfort food.

  • time 45 mins
  • serves Serves 4
  • video
Method
  1. Lay the pork steaks on a chopping board and season. Dollop and spread a teaspoon of mustard on each piece of pork. On each piece of pork, place a slice of cheese, followed by a slice of ham and a slice of cheese. Add another piece of the meat over the cheese and press down.
  2. Place the beaten egg, flour and breadcrumbs in three shallow bowls. Season the flour with salt and ground black pepper.
  3. Working with a wet and dry hand, dip each pork schnitzel in flour, followed by egg, followed by breadcrumbs. Set aside on a plate.
  4. Melt the butter and oil in a pan over a medium-high heat and fry the schnitzels for 6 minutes either side or until golden brown and cooked through.
  5. Place the potatoes in a pot of cold water and season with salt. Cover with a lid and bring to a steady boil, cooking for 12-15 minutes or until the potatoes are tender when pierced with a fork.
  6. Place the butter and milk in a small saucepan until warmed through and the butter is melted. Drain the potatoes and pass through a potato ricer into a mixing bowl (or use a potato masher to mash until smooth).
  7. Stir in the warm cream and butter mixture and mix until smooth. Season with salt and pepper and stir through the olive oil and chives.
  8. Serve each schnitzel with a generous dollop of velvet mash, lingonberry jam and a sprig of parsley.

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Ingredients

For the schnitzel:

4 pork loin steaks approx. 5 oz each, cut in half and beaten until thin

8 slices of gruyere cheese

4 slices of smoked ham

4 heaped tsps of Dijon mustard

Sea salt & ground black pepper

Butter, for frying

1 tbsp oil, for frying

Parsley, to garnish

For the coating:

2 large free-range eggs, lightly beaten

1/3 cup plain flour

1 cup panko breadcrumbs

For the velvet mash:

2 lbs floury potatoes, peeled and cubed

1/2 cup milk

2 tbsp butter

3 tbsp olive oil

A small handful of chives, finely chopped

Salt & white pepper

To serve:

Lingonberry jam (optional)

For the schnitzel:

4 pork loin steaks approx. 150g each, cut in half and beaten until thin

8 slices of gruyere cheese

4 slices of smoked ham

4 heaped tsps of Dijon mustard

Sea salt & ground black pepper

Butter, for frying

1 tbsp oil, for frying

Parsley, to garnish

For the coating:

2 large free-range eggs, lightly beaten

50g plain flour

100g panko breadcrumbs

For the velvet mash:

1kg floury potatoes, peeled and cubed

100ml milk

2 tbsp butter

3 tbsp olive oil

A small handful of chives, finely chopped

Salt & white pepper

To serve:

Lingonberry jam (optional)

You'll Need

Chopping board

3 x shallow bowls

Frying pan

Saucepan

Small saucepan

 

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photo
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