This recipe first appeared in Woman’s Day.
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Ingredients
Mushroom, sage and wine sauce
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).
Note
- Serves 4-6. – Fry sage leaves for a few seconds in a little hot oil. Drain on a paper towel.