Pork Schnitzel With Creamed Leeks - cooking recipe

Ingredients

1 leek, thinly sliced
1/4 cup cream, thickened
1/4 cup chicken stock, Campbell's if possible (liquid)
1 teaspoon whole grain mustard
1 cup breadcrumbs, dried
1 tablespoon parsley, flat leaf and chopped
1 tablespoon sage, finely chopped
2 teaspoons oregano, finely chopped
1/2 cup plain flour
2 eggs
1 tablespoon milk
500 g pork schnitzels
6 sage leaves

Preparation

Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.