100g kale, roughly chopped
4 pork medallions
100g plain flour
Salt and black pepper
2 medium eggs
150g dried breadcrumbs
600g potatoes, peeled and roughly chopped
30ml milk, warmed
2 large leeks, finely sliced
2 tbsp olive oil
- Place the kale in a colander in the sink and pour over a kettleful of boiling water, then allow to drain.
- Put the pork medallions between two sheets of cling film and beat with a rolling pin to flatten slightly.
- 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.
- 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.
- 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.
- 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.
- 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.
- Allow the schnitzels to rest for five minutes, then serve with the colcannon.
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.