Pork Cordon Bleu

Cordon Bleu is a retro classic, but in this version, I’m switching out chicken for pork.

1. Bash the pork pieces until thin between two sheets of parchment. Arrange on a board and spread with dijon. Layer the ham and gruyere onto two pieces. Top this with the other two pork pieces.
2. Working with a wet and dry hand, dip each pork schnitzel in flour, followed by egg, followed by breadcrumbs. Set aside on a plate.
3. Melt the butter and oil in a pan over a medium-high heat and fry the schnitzels for 5-6 minutes either side or until golden brown and cooked through.
4. Place the potatoes, parsnip and squash in a pot of cold water and season with salt. Cover with a lid and bring to a steady boil then simmer for 12-15 minutes or until they are tender when pierced with a fork.
5. Add the milk and butter, mash until smooth and season to taste. Stir through the chopped chives.
6. Serve each schnitzel with a generous dollop of mash, lingonberry jam and a sprig of parsley.

For the schnitzel:

400g pork loin, divided in four

8 slices gruyere cheese

4 slices smoked ham

4 tsps of Dijon mustard

2 tbsp oil, for frying

50g butter, for frying

Lingonberry jam, to serve

Parsley, to garnish

For the coating:

1 large free-range eggs, lightly beaten

25g plain flour

50g panko breadcrumbs

For the root veg mash:

250g floury potatoes, peeled and cubed

1 parsnips, peeled and cubed

1/2 butternut squash, diced

125ml milk

25g butter

A small handful of chives, finely chopped

Sea salt & freshly ground white pepper