Parmesan crumbed pork schnitzels

Serves 4

2 cups fresh white breadcrumbs
20g fresh sage, roughly chopped
½ cup Parmesan cheese, finely grated
Sea salt and pepper
70g flour
2 eggs, beaten
4 pork schnitzels
Oil for frying

FOR THE OLIVE BUTTER

150g butter, softened
30g pitted black olives, finely chopped
Juice of half a lemon

TO SERVE
Green beans, blanched
Vine tomatoes, roasted
Lemon wedges

1. In a bowl mix together the breadcrumbs, sage and Parmesan. Season well.
2. Place the flour and eggs into two separate bowls, dip the schnitzels into the flour, then the egg, and finally, the breadcrumb mixture. Place on a lined tray and refrigerate for 30 minutes.
3. Heat oil in pan, pan-fry schnitzels until golden on both sides and cooked through. Remove, drain on paper towel.
4. For the olive butter: Mix together the butter, olives and lemon. Shape into a sausage, wrap in clingfilm and refrigerate until firm.
5. Serve schnitzels accompanied bygreen beans, roasted vine tomatoes and lemon wedges, and topped with a slice of olive butter.