Name: Herby pork schnitzel with mushroom, sage and wine sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram pork medallions, flattened slightly; 1/2 cup seasoned flour; 2 eggs, whisked; 2 cup panko breadcrumbs; 1/2 cup finely grated parmesan; 1 tablespoon chives, chopped; 2 teaspoon thyme leaves; oil for shallow-frying; 1 courgette, peeled into ribbons; 1/3 cup pine nuts, toasted; mashed potato to serve; Mushroom, sage and wine sauce; 60 gram butter, chopped; 400 gram Swiss brown mushrooms, sliced; 2 garlic cloves, crushed; 1/4 cup sherry; 1 tablespoon plain flour; 300 millilitre tub thickened cream; 1/4 cup sage, plus extra fried

Herby pork schnitzel with mushroom, sage and wine sauce

Schnitzel gets taken to delicious new heights in this recipe. Golden crumbed pork medallions are drizzled with mushrooom, sage and wine sauce and served with mashed potato for a comforting dinner

Serves 4

Prep

15M

Cook

20M

Marinate

10M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

600 gram pork medallions, flattened slightly

1/2 cup seasoned flour

2 eggs, whisked

2 cup panko breadcrumbs

1/2 cup finely grated parmesan

1 tablespoon chives, chopped

2 teaspoon thyme leaves

oil for shallow-frying

1 courgette, peeled into ribbons

1/3 cup pine nuts, toasted

mashed potato to serve

Mushroom, sage and wine sauce

60 gram butter, chopped

400 gram Swiss brown mushrooms, sliced

2 garlic cloves, crushed

1/4 cup sherry

1 tablespoon plain flour

300 millilitre tub thickened cream

1/4 cup sage, plus extra fried

Method

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 and 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 recipe tip).