Serves 4
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  1. Place the kale in a colander in the sink and pour over a kettleful of boiling water, then allow to drain.
  2. Put the pork medallions between two sheets of cling film and beat with a rolling pin to flatten slightly.
  3. Place the flour in one shallow bowl and stir in some salt and pepper. Beat the eggs in a second shallow bowl and place the breadcrumbs in a third.
  4. Dip the pork medallions in the flour, shaking off the excess, then coat in the egg and finally the breadcrumbs, pressing them on lightly with your fingertips.
  5. Meanwhile, place the potatoes in a pan and cover with cold water. Add a pinch of salt and bring to a boil over a high heat. Reduce the heat slightly and simmer for 10 minutes or until tender when pierced with the tip of a knife. Drain and return to the pan to steam dry for 1-2 minutes. Add half of the butter and the milk and mash until smooth. Season with salt and pepper.
  6. Heat the remaining butter in a large pan over a medium heat and cook the leeks with some seasoning for 6-8 minutes until soft. Add the kale and cook for 2-3 minutes until tender. Add the vegetables to the potatoes and beat to combine.
  7. Heat the oil in the same pan and cook the pork schnitzels for 5-6 minutes per side until they are nicely browned and completely cooked throughout.
  8. Allow the schnitzels to rest for five minutes, then serve with the colcannon.

Nutrition Facts

Per Serving: 715kcals, 25g fat (9.1g saturated), 79.1g carbs (6.4g sugars), 42.3g protein, 7.1g fibre, 0.495g sodium

TOP TIP: If you’re pressed for time, use shop-bought mashed potato.