Crusted Pork Cutlet & Sweet Potato Mash

Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. In last 8 minutes of cook time, place a colander or steamer basket on top and add carrots and broccoli. Cover and steam until broccoli is tender, and potatoes can be easily pierced with a fork, 7-8 minutes. Transfer veggies to a bowl. Season, then set aside. Drain sweet potato and return to saucepan. Add butter (for the mash) to sweet potato and season generously with salt. Mash until smooth. Cover to keep warm.

• While the veggies are cooking, in a shallow bowl, combine the plain flour, salt (for the pork) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. 
• Dip pork schnitzels into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.
• Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!

Finely chop the garlic (see ingredients). In a small microwave-safe dish, combine the butter (for the sauce) and garlic. Season with salt and pepper. Microwave in 20 second bursts until melted. Finely chop the parsley. Stir the parsley through the garlic butter. TIP: If you don't have a microwave, you can melt the butter in a small saucepan.