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Pork schnitzel with tomato & caper sauce
- 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
Directions:View on BBC Good Food
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