Pork Schnitzel With Creamed Leeks

• 1 leek, thinly sliced
• 1/4 cup cream, thickened
• 1/4 cup chicken stock, Campbell's if possible (liquid)
• 1 teaspoon whole grain mustard
• 1 cup breadcrumbs, dried
• 1 tablespoon parsley, flat leaf and chopped
• 1 tablespoon sage, finely chopped
• 2 teaspoons oregano, finely chopped
• 1/2 cup plain flour
• 2 eggs
• 1 tablespoon milk
• 500 g pork schnitzels
• 6 sage leaves

1. Place leek, cream and stock in a medium saucepan, bring to the boil, reduce heat and simmer for about 5 minutes or until thickened. Stir through mustard and season with salt and pepper.
2. Meanwhile, combine the breadcrumbs, herbs and S & P in a shallow bowl. Place flour onto a plate. Whisk eggs and milk together in a shallow bowl.
3. Dip pork into flour shake off excess. Then dip pork into the egg and then coat with the breadcrumb mixture.
4. Heat a little oil in a frying pan over medium heat, add pork and cook for about 3 minutes each side or until cooked through. Remove from pan and rest for 5 minutes.
5. Wipe the pan clean. Heat a little more oil in the hot pan, add the sage leaves and cook 2 -3 minutes or until crisp.
6. Spoon creamed leek onto plate, top with pork schnitzel and crispy sage leaves.

cream, chicken stock, whole grain mustard, breadcrumbs, parsley, sage, oregano, flour, eggs, milk, sage

Taken from www.food.com/recipe/pork-schnitzel-with-creamed-leeks-486903 (may not work)