6 medium waxy potatoes, peeled
200ml thickened cream
100g unsalted butter, chopped and softened
1/2 tsp ground nutmeg
1/2 tsp ground white pepper
4 x 200g pork cutlets, French trimmed
Sea-salt flakes and freshly ground black pepper, to season
1 tsp ground fennel seeds
1 cup plain flour
1 1/2 cups dried multigrain breadcrumbs
1 cup vegetable oil
2 bunches Tuscan kale, trimmed
Gravy, to serve
Micro herbs, to garnish
Lemon cheeks, to serve (optional)
Preheat oven to 200°C. Using a knife, cut a cross in each chestnut, then add to baking tray. Roast for 5–10 minutes or until shells open and nuts have softened. Peel away shells and inner skins, then puree in a food processor until smooth. Set aside.
Put potatoes in a medium saucepan, cover with cold water and bring to the boil over a high heat. Reduce heat and simmer for 20 minutes or until tender. Press through a potato ricer into a bowl or mash until smooth. Set aside.
Put cream in a small saucepan and bring to a simmer over low heat, or heat in a microwave for 1–2 minutes until hot. Add hot cream, butter, nutmeg and white pepper to mash. Beat until smooth, then fold in chestnut puree. Cover to keep warm and set aside.
Flatten pork cutlets with a meat mallet. Season, then sprinkle with fennel seeds. Put flour in a shallow bowl, whisk eggs in another bowl and put breadcrumbs in a third bowl. Lightly coat cutlets with flour, then dip into egg and then coat with breadcrumbs.
Heat 1 Tbsp of the oil in a frying pan over a medium heat. Add kale and cook, tossing, for 3 minutes or until just wilted. Remove from heat and set aside.
Heat remaining oil in a deep frying pan over a medium heat. Cook cutlets in batches, 4 minutes each side or until crunchy. Transfer to a plate and cover to keep warm. Spoon chestnut mash onto serving plates. Top with kale, cutlet and micro herbs, and serve with gravy and lemon cheeks if using.