Herby pork schnitzels with mushroom, sage and wine sauce

You can't go wrong with a classic white mushroom sauce. Here, we've drizzled it over golden crumbed pork schnitzels and finished it off with toasted pine nuts for a flavour-packed family dinner idea.

  • 15 mins preparation
  • 20 mins cooking
  • 10 mins marinating
  • Serves 5
  • Print


Herby pork schnitzels
  • 600 gram pork medallions, flattened slightly
  • 1/2 cup seasoned flour
  • 2 eggs, whisked
  • 2 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan
  • 1 tablespoon chopped chives
  • 2 teaspoon thyme leaves
  • oil for shallow frying
  • 1 zucchini, peeled into ribbons
  • 1/3 cup pine nuts, toasted
  • mashed potato, extra fried sage leaves, to serve
Mushroom, sage and wine sauce
  • 60 gram butter, chopped
  • 400 gram swiss brown mushrooms, sliced
  • 2 clove garlic, crushed
  • 1/4 cup sherry
  • 1 tablespoon plain flour
  • 300 millilitre tub thickened cream
  • 1/4 cup sage, plus extra fried


Herby pork schnitzels with mushroom, sage and wine sauce
  • 1
    Dust pork in flour, shaking off excess. Dip into egg, then press into combined panko, parmesan, chives and thyme to coat. Place on a tray. Chill for 10 minutes.
  • 2
    Meanwhile, to make the sauce; in a large frying pan, melt butter on high. Saute mushrooms and garlic for 4-5 minutes until golden. Pour in sherry and cook for 1 minute. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in cream and sage until smooth. Return to heat and cook, stirring, until sauce boils and thickens slightly. Simmer for 3 minutes. Season to taste.
  • 3
    In a large frying pan, heat oil on high. Cook schnitzels in 2 batches for 3-4 minutes each until golden and cooked through. Drain on paper towel. Keep warm.
  • 4
    Toss zucchini and pine nuts through sauce. Serve schnitzels with mashed potato and drizzled with mushroom, sage and wine sauce. Scatter with fried sage.


Fry sage leaves for a few seconds in a little hot oil. Drain on paper towel.

More From Women's Weekly Food