Pork schnitzel with tomato caper sauce
Ingredients
- 4 escalopes of pork, about 175g/6oz each
- 100g fresh white breadcrumbs
- 50g parmesan, freshly grated
- 6 sage leaves, shredded, plus extra for frying
- 1 egg, beaten
- 5 ripe tomatoes
- 5 tbsp olive oil
- 2 tsp capers, chopped
- lemon wedges, to serve
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