Pork Schnitzel with Tarragon Cream Sauce

Prepare the Schnitzel:

• Using the side of a rolling pin or a meat tenderizer, gently beat the pork until flattened to a 0.5cm thickness.
• Sprinkle the seasoned flour onto a plate.
• Beat the eggs in a bowl.
• Mix the breadcrumbs with the grated parmesan and sprinkle the mixture onto another plate.

Coat the Pork:

• Dredge each escalope lightly in the flour on both sides, shaking off any excess.
• Dip the pork into the egg, then press into the breadcrumb mixture to coat both sides.
• Chill in the fridge for 20 minutes before cooking.

Cook the Schnitzels:

• Heat the oil in a frying pan over medium heat.
• Fry the schnitzels for 2-3 minutes on each side, or until golden-brown on both sides and cooked through (there should be no trace of pink in the middle).
• Remove from the pan and set aside to drain on kitchen paper.

Make the Tarragon Cream Sauce:

• Pour the wine into a small saucepan, add the tarragon sprig, and bring to a boil.
• Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced.
• Pour in the stock and return the mixture to a boil. Boil for 3-4 minutes, or until reduced by half.
• Add the cream and simmer for 2-3 minutes until thickened.
• Season with salt and freshly ground black pepper, then stir in the chopped tarragon.

Serve:

• Place one pork schnitzel onto each of two plates and spoon over the sauce.
• Garnish with wedges of lemon and serve with your choice of vegetables on the side.