A great way to prepare pork fillets.

Ingredients

  • 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
  • butter
  • 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

Method

  1. Mix all the ingredients for the sage butter in a bowl. Put on a sheet of greaseproof paper, roll into a log and chill.
  2. 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.
  3. Mix the flour with a pinch of salt and a twist of pepper in a bowl big enough to toss the pork in.
  4. 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.
  5. 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.
  6. Serve with slices of sage butter melting on top. Can be served with a salad and seasonal greens.