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Pork schnitzel with parsley sauce

You'll have to fry the schnitzels in batches so keep them warm in a large roasting pan in a low oven as they're cooked.

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For the schnitzel

  • 1kg/2lb 4oz plain flour
  • sea salt and freshly ground black pepper
  • 1.5kg/3lb 5oz fresh white breadcrumbs
  • 4 tbsp finely chopped fresh thyme
  • 4 tbsp finely chopped fresh sage
  • 4kg/9lb pork escalopes, each about 100g/3½oz, beaten flat
  • 10 free-range eggs, lightly beaten
  • 200ml/7fl oz sunflower oil, for shallow frying

For the sauce