fennel-spiced pork schnitzels

Method

1. Salt a large pot of water and place the potatoes into the water. Bring to the boil and simmer for 20-25 minutes or until the potatoes are soft. In a small pot combine the milk, cream, butter, garlic, and rosemary and bring to a simmer before turning off. Set aside.
2. Meanwhile make the crusted pork. Line a clean work surface with cling film and place the pork on top. Lay another layer of cling film over the top. Using a tenderiser or rolling pin beat the pork flat until it is approx. 1cm thick. Place the flattened pork on to a plate.
3. Place the fennel, cumin, and white pepper into a mortar and pestle and grind to form a coarse powder, this is the spice mix.Rub the spice mix, semolina, oil, and salt into the pork.
4. Add a good drizzle of olive oil to a nonstick pan and heat over medium-high heat. Add the pork to the pan and cook for 3-4 minutes a side or until golden brown and cooked to your level of rareness.
5. While the pork is cooking finish your mash.Drain the potatoes and allow to steam off for a few minutes. Using a potato ricer press the potatoes through it into a large mixing bowl. While using a spatula and mixing the potato mix slowly pour in the milk stock. Once all the milk has been added discard any rosemary and garlic and give one final mix and season with salt before serving. Finish the mash with freshly ground black pepper.Serve the pork schnitzel with the mash.