Pork Schnitzel With Creamed Leeks

Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.

• Ready In: 11 mins
• Serves: 4
• Yields: 4

Ingredients

• 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

Directions

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.