Herby Pork Schnitzel with Mushroom, Sage & Wine Sauce

SERVES 4-6 PREPARATION 15 MINUTES (PLUS CHILLING) COOKING 20 MINUTES

600g pork medallions,

flattened slightly ½ cup seasoned flour 2 eggs, whisked 2 cups panko breadcrumbs ½ cup finely grated

parmesan 1 tablespoon chives, chopped 2 teaspoons thyme leaves oil for shallow-frying 1 courgette, peeled into

ribbons ¹⁄ cup pine nuts, toasted

³ mashed potato to serve

MUSHROOM, SAGE & WINE SAUCE 60g butter, chopped 400g Swiss brown

mushrooms, sliced 2 garlic cloves, crushed ¼ cup sherry 1 tablespoon plain flour 300ml tub thickened cream ¼ cup sage, plus extra fried

1. Dust pork in flour, shaking off excess. Dip into egg, then press into combined crumbs,

parmesan, chives and thyme to coat. Place on a tray. Chill for 10 minutes.

2. MUSHROOM, SAGE & WINE SAUCE. In a large frying pan, melt butter on high. Sauté mushrooms and garlic for 4-5 minutes until golden. Pour in sherry and cook for 1 minute. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in cream and sage until smooth. Return to heat and cook, stirring, until sauce boils and thickens slightly. Simmer for 3 minutes. Season to taste.

3. In a large frying pan, heat oil on high. Cook schnitzel in 2 batches for 3-4 minutes each until golden and cooked through. Keep warm.

4. Toss courgette and pine nuts through sauce. Serve schnitzel with mash and drizzled with mushroom, sage and wine sauce. Scatter with fried sage (see tip).