PURE GOLD

Pure These three recipes from deputy editor Janine Ratcliffe prove that everything is better with butter!

- JANINE RATCLIFFE

Pork schnitzel with caper and sage butter

Pork schnitzel with caper and sage butter

30 MINUTES | SERVES 2 | EASY

pork loin medallions 2

plain flour 2 tbsp, seasoned

egg 1 large, beaten

panko breadcrumbs 100g

parmesan 25g, finely grated oil for frying

fried eggs 2 (we used Clarence Court Burford Browns) to serve

Butterhead lettuce dressed to serve

CAPER AND SAGE BUTTER

unsalted butter 30g

sage a handful of small leaves

baby capers 1 tbsp

• Put the pork medallions between two sheets of baking paper and bash them until they are 5mm thick. Put the flour and eggs in separate bowls. Toss together the breadcrumbs and parmesan in another bowl, and season with pepper.

• Dip the pork in the flour, dusting off any excess, then the egg, then the breadcrumbs. Dip once more in the egg and breadcrumbs.

• Heat a shallow pool of oil in a large nonstick frying pan. Fry the schnitzels for 2-3 minutes on each side or until deep golden, crisp and cooked through.

• Meanwhile, heat the butter in a separate frying pan and sizzle the sage leaves until just crisp, then add the capers to warm through.