Ingredients
For the herby pork schnitzel
200g/7oz pork tenderloin
100g/3½oz fresh breadcrumbs
2 tbsp chopped fresh parsley
2 tbsp fresh thyme leaves
100g/3½oz plain flour
1 free-range egg, beaten
2 tbsp olive oil
For the apple sauce
2 tbsp butter
2 tbsp brown sugar
1 apple, cut into 1cm/½in cubes
1 free-range egg, fried, to serve
Method
1. For the pork schnitzel, place the pork between two pieces of cling film and flatten to 1cm/½in thick using a meat mallet or rolling pin.
2. Place the breadcrumbs and herbs into a bowl and mix well. Place the flour and egg into separate bowls.
3. Dip the pork first into the flour, then into the egg and finally the breadcrumb mixture.
4. Heat the oil in a frying pan and fry the pork for 5-6 minutes on each side, or until golden-brown and completely cooked through.
5. For the apple sauce, place the butter, sugar and apple pieces into a pan and cook over a gentle heat for 5-6 minutes, until softened.
6. To serve, place the pork schnitzel onto a plate with a fried egg on top and the apple sauce alongside.