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Quick colcannon with pork schnitzel

Name: Quick colcannon with pork schnitzel
Yield: Serves 4
Cuisine: British recipes
Ingredients: 100g kale, roughly chopped; Olive oil for frying; 2 large leeks, finely sliced (use most of the green); 4 British free-range pork loin steaks; 100g plain flour, seasoned; 2 medium free-range eggs; 150g dried breadcrumbs; 25g butter, plus extra for frying; 600g ready-made mashed potato; Lemon wedges to serve

Published: 8 Mar 16
Updated: 18 Mar 24

When you’re in need of a hearty midweek meal, our colcannon with pork schnitzel recipe is a comforting shortcut supper that’s quick and easy to make.

Easy
January 2016

Test kitchen approved

Serves 4
Hands-on time 25 min

When you’re in need of a hearty midweek meal, our colcannon with pork schnitzel recipe is a comforting shortcut supper that’s quick and easy to make.

Nutrition: per serving

Calories: 644kcals
Fat: 27.5g(8.8g saturated)
Protein: 44.8g
Carbohydrates: 52.6g(3.5g sugars)
Fibre: 3.7g
Salt: 0.9g

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Ingredients

100g kale, roughly chopped
Olive oil for frying
2 large leeks, finely sliced (use most of the green)
4 British free-range pork loin steaks
100g plain flour, seasoned
2 medium free-range eggs
150g dried breadcrumbs
25g butter, plus extra for frying
600g ready-made mashed potato
Lemon wedges to serve

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Method

Put the chopped kale in a colander in the sink and pour over a kettle of boiling water, then leave to drain dry.
Heat a little olive oil in a large frying pan and gently fry the leeks for about 10 minutes until soft. Add the kale and cook for 2-3 minutes more until tender.
Meanwhile, put the pork loin steaks between 2 sheets of baking paper and flatten slightly with a rolling pin. Put the seasoned flour, beaten eggs and breadcrumbs in 3 wide bowls. Dip the pork steaks in the flour, shaking off the excess, then the egg and finally the breadcrumbs. Heat a large knob of butter and a drizzle of oil in another large frying pan and, when the butter is foaming, fry the pork schnitzels for 5-6 minutes on each side until cooked through and golden brown.

Stir the mashed potato into the leeks and kale, then cook for 3-4 minutes until the potato is very hot. Season generously and serve with the pork schnitzels and lemon wedges.