Olive Magazine

Pure GOLD

Pork schnitzel with caper and sage butter

30 MINUTES | SERVES 2 | EASY

pork loin medallions 2
plain flour 2 tbsp, seasoned
egg 1 large, beaten
panko breadcrumbs 100g
parmesan 25g, finely grated
oil for frying
fried eggs 2 (we used Clarence Court Burford Browns) to serve
Butterhead lettuce dressed to serve

CAPER AND SAGE BUTTER

unsalted butter 30g
sage a handful of small leaves1 tbsp

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