- 4 x 175g pork loin steaks (flattened)
- 4 x 70g ham slices
- 4 x 40g gruyere cheese slices
- 100g seasoned flour
- 3 eggs (beaten)
- 200g breadcrumbs
- 100g finely grated parmesan
- Oil and butter to fry
- 1 head of cauliflower (cut into large florets)
- 50ml oil
- Salt and pepper
- 1 litre milk
- 2 bay leaves
- 2 cloves of garlic (crushed)
- 40g butter
- 50g plain flour
- 5g English mustard
- 150g strong mature cheddar (grated)
- 100g grated parmesan
- 50g breadcrumbs
- 50ml melted butter
Put the cheese on top of the flattened pork, then the ham and trim.
Dip in flour, then the egg and then the breadcrumb/parmesan combined mix.
Fry in oil and butter for 3-4 minutes on each side on a medium heat. Do not fry on a high heat.
Cauliflower – toss the cauliflower florets in oil, season well and place in a roasting tin and roast at 180C for 20 – 30 minutes until the cauliflower is tender.
Cheese sauce – bring the milk, bay leaves and garlic to scalding point, remove from the heat.
Melt the butter in a pan and stir in the flour. Cook for 3 minutes (do not let it brown).
Remove the bay leaves and crushed garlic, and add a little milk to the roux, stir to combine and cook out a little. Repeat until you have a lovely smooth sauce.
Bring to the boil, stirring all the time, reduce the heat and simmer for 3 minutes.
Take off the heat and add the mustard, cheese and season.
Put the roasted cauliflower in a deep dish and pour over the cheese sauce.
Parmesan breadcrumb – mix all the ingredients together. Scatter the mix onto the cauliflower and grill until golden brown.
Serve with the pork schnitzel and green vegetables.