Here's a neat trick: when you're crumbing food, use one hand for the wet ingredients and the other for the dry so you don't end up with fingers that look like dagwood dogs! Give it a try when you make these golden pork schnitzels.
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dill & parsley mayonnaise(ContainsEggs)
lemon pepper spice blend
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)
salt (for the potato)
salt (for the crumb)
Bring a medium saucepan of lightly salted water to the boil. Peel the potato and cut into 2cm chunks. Roughly chop the parsley leaves. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and salt (for the potato) and mash with a potato masher or fork until smooth. Stir through the parsley. Cover to keep warm.
While the potato is cooking, finely chop the garlic. Trim the broccolini and halve lengthways. Thinly slice the carrot (unpeeled) into half-moons. In a small bowl, combine the dill & parsley mayonnaise with the water. Set aside.
In a shallow bowl, combine the plain flour, lemon pepper spice blend and salt (for the crumb), then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Pull apart the pork schnitzels (they may be stuck together). Dip each pork schnitzel into the flour mixture, followed by the egg, and finally into the panko breadcrumbs. Transfer to a plate.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and carrot and cook, tossing, until tender, 4-5 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Season with salt and pepper, then transfer to a bowl.
Return the frying pan to a high heat with enough olive oil to coat the base of the pan. Cook the pork schnitzels, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the schnitzels don't stick to the pan.
Divide the herby potato mash between plates. Serve with the pork schnitzels and the garlic veggies. Drizzle with the dill-parsley mayo.