Ingredients
- 2 large sweet potatoes, peeled, cut into wedges
- 2 tbs olive oil
- 2 tsp honey
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 100g (3/4 cup) plain flour
- 2 large eggs, beaten
- 100g (2 cups) panko breadcrumbs
- 50g (2 cups) cornflakes, crushed
- 4 boneless pork chops, trimmed
- 2 tbs unsalted butter
- 4 tbs olive oil
- 4 flour tortillas, medium
- 4 butter lettuce leaves
- 1 red chilli, finely sliced
- 1 handful coriander leaves
- 1 lime, cut into wedges, to serve
Guacamole
- 2 large avocados, flesh diced
- 1 tomato, cored, seeded, diced
- 1 garlic clove, minced
- 1 lime, juiced
- Tabasco, to taste
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Method
Step 1.
Preheat the oven to 190C (375F). Toss the sweet potato wedges with the olive oil, honey, paprika, salt and pepper in a roasting tray. Spread them out in a single layer.
Step 2.
Roast sweet potato for 45-50 minutes, turning once, until tender to the tip of a knife and golden-brown at the edges.
Step 3.
Meanwhile, for the schnitzel, place the flour, beaten eggs and breadcrumbs in three separate shallow dishes. Add cornflakes to breadcrumbs and mix well. Season each dish’s contents with salt and pepper.
Step 4.
Cover the pork chops with plastic wrap and pound out to 0.5cm thickness using a meat tenderiser.
Step 5.
Lay a piece of pork in the flour, coating on both sides and shaking off the excess. Dip into the egg, coating both sides and letting the excess drip off. Dredge in the breadcrumb and cornflake mix, pressing gently to help it adhere. Repeat with remaining pieces of pork.
Step 6.
Divide the butter and oil between two large frying pans both set over a moderate heat until hot.
Step 7.
Pan-fry two pork schnitzels in each pan for 3-4 minutes on both sides until golden and crisp. Remove to a plate lined with kitchen paper. Season with salt and freshly ground black pepper and cover loosely with foil to keep warm.
Step 8.
For the guacamole, mash together the ingredients in a serving bowl. Adjust seasoning to taste with salt, pepper and some Tabasco as needed.
Step 9.
Remove the sweet potato from the oven when ready and cover loosely with foil to keep warm.
Step 10.
Warm the tortillas in a griddle pan set over a moderate heat, turning once, until they are lightly charred. Remove from the pan and top with lettuce leaves, sliced pork schnitzel, chilli slices and coriander leaves. Serve with the guacamole, sweet potato and lime wedges on the side.
Makes 4 |
