Quick colcannon with pork schnitzel

Method

1. Put the chopped kale in a colander in the sink and pour over a kettle of boiling water, then leave to drain dry.
2. Heat a little olive oil in a large frying pan and gently fry the leeks for about 10 minutes until soft. Add the kale and cook for 2-3 minutes more until tender.
3. Meanwhile, put the pork loin steaks between 2 sheets of baking paper and flatten slightly with a rolling pin. Put the seasoned flour, beaten eggs and breadcrumbs in 3 wide bowls. Dip the pork steaks in the flour, shaking off the excess, then the egg and finally the breadcrumbs. Heat a large knob of butter and a drizzle of oil in another large frying pan and, when the butter is foaming, fry the pork schnitzels for 5-6 minutes on each side until cooked through and golden brown.
4. Stir the mashed potato into the leeks and kale, then cook for 3-4 minutes until the potato is very hot. Season generously and serve with the pork schnitzels and lemon wedges.