Pork Schnitzel with Lemon Thyme Cream Sauce

Pork Schnitzel:

• 1.Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter)

• 2.Pound cutlets with a meat mallet or the back of a heavy saucepan, until ¼-inch to 1/8-inch thick, Season with 2 teaspoons MAGGI® Season Up All Purpose and ½ teaspoon black pepper.

• 3.Set up three bowls. In the first combine ½ cup flour, 3 teaspoons MAGGI® Season Up All Purpose, 1 teaspoon black pepper and ½ teaspoon paprika. In the second, use a fork to beat the eggs. In the third bowl, add panko crumbs.

• 4.Dredge both sides of each pounded cutlet in seasoned flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. Repeat with remaining cutlets.

• 5.Heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets and fry for 4-5 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly.

• 6.Place fried pork onto a paper towel lined plate. Set Aside.

Lemon Thyme Cream Sauce:

• 7.Add 1 cup cooking cream, 2 tablespoons lemon juice, 1 teaspoon MAGGI® Naturísimo Complete Seasoning and 2 sprigs thyme to pot on low heat and reduce to half. Set aside.

Creamy Mashed Potatoes:

• 8.In a large pot add potatoes and cover with water. Bring to a boil. Reduce the heat to medium and simmer for 10-15 minutes, or until the potatoes are fork tender. Drain and transfer the potatoes into a large bowl.

• 9.Mash the potatoes with a masher/fork/electric mixer until the desired consistency is achieved

• 10.In a small saucepan heat ½ cup heavy cream and 2 tablespoons butter until buter is melted. Add 2 teaspoons MAGGI® Naturísimo Complete Seasoning and ½ teaspoon white pepper, cook for 3 to 5 minutes until warmed and well combined.

• 11.Pour this mixture into the bowl of potatoes and beat until light and fluffy. Add more cream, one tablespoon at a time, if needed, until the desired creaminess is achieved. Set aside.

Sautéed vegetables:

• 12.In a medium bowl, combine 2 tablespoons Vegetable oil, 1 teaspoon MAGGI® Season Up All Purpose, ½ teaspoon Black pepper, 1 small Carrot, cut into strips, ½ cup Cauliflower florets, 4 spears Asparagus, ½ cup Zucchini, cut into strips and ¼ cup Cherry tomatoes.

• 13.In a hot sauté pan, add seasoned vegetables and cook until all vegetables are cooked through.

• 14.Serve hot with pork schnitzel, mashed potatoes and lemon thyme cream sauce.