Pork Schnitzels

Method

1. 01

   Cut the tenderloin into one-inch chunks, lay these between two pieces of baking parchment and beat into thin slices with a rolling pin. Rub with the cut face of the garlic clove.

2. 02

   Place the breadcrumbs and herbs on a baking sheet and toast for eight to ten minutes in a moderate oven until golden. Allow to cool, place in a processor and whizz until you have fine-textured crumbs.

3. 03

   Heat a large knob of butter in a frying pan and add a dash of olive oil.

4. 04

   Dip the slices of pork into the flour, then the egg, then the breadcrumbs, and fry for a couple of minutes until lightly browned on both sides. Serve with lemon wedges.