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.
Serves 2
Prep Time: 40 Minutes
