A great way to prepare pork fillets.
- 600–700g (1lb 6oz–1lb 8oz) large fillet of pork, sliced at an angle 1cm (½in) thick
- 50 g (2oz) plain flour
- salt and freshly ground black pepper
- 100 g (3½oz) fine white breadcrumbs (fresh or frozen)
- zest of ½ lemon
- 2 eggs, beaten
- extra virgin olive oil
For the sage butter:
- 2 cloves of garlic, peeled and crushed
- 100 g (3½oz) soft butter
- 1 tblsp chopped sage
- 1 tblsp lemon juice
- Mix all the ingredients for the sage butter in a bowl. Put on a sheet of greaseproof paper, roll into a log and chill.
- Place the pork fillet slices between two sheets of cling film and, using a rolling pin, gently beat until flattened to about 5mm (¼in) thick.
- Mix the flour with a pinch of salt and a twist of pepper in a bowl big enough to toss the pork in.
- Mix the flour with a pinch of salt and a twist of pepper in a bowl big enough to toss the pork in. In another bowl, mix the breadcrumbs with ¼ teaspoon of salt, a few twists of pepper and the lemon zest. And in a third bowl, whisk the eggs together. Dip each piece of pork into the flour, then into the egg and then in the crumbs. Make sure they are well coated.
- Melt 1 tablespoon each of butter and olive oil in a frying pan and fry the schnitzel in batches, adding more butter and oil when needed. Keep the cooked schnitzels, uncovered, in a warm oven while you cook the rest.
- Serve with slices of sage butter melting on top. Can be served with a salad and seasonal greens.