Simon Gault's Pork Schnitzel with Sage & Parmesan Crust

Ingredients

• 4x 100% NZ __pork schnitzel
• 1 cup flour seasoned with salt & pepper
• 3x eggs
• 1 cups panko crumbs (Japanese bread crumbs)
• 12x large sage leaves + 4 sprigs for garnish
• ½ cup grated parmesan
• 50g butter
• 1x lemon

Method

Step 1

Making the crust

• In a shallow dish, combine the flour, seasoned salt and pepper.
• Place the eggs in another shallow bowl and whisk lightly.
• Place bread crumbs, finely chopped sage leaves and grated parmesan in a third shallow dish.
• Coat meat with flour, dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.

Step 2

Cooking the __pork schnitzel

• In a large fry pan, heat the olive oil until it starts to shimmer, add the butter and as it starts to melt place the pork on top of the melting butter. Cook until golden brown, turn and cook the same way on the other side.
• Remove and keep warm.

Step 3

Plating up

• Garnish with fried sage leaves and a ¼ of lemon, wedged.