Place a piece of pork between two lengths of Glad wrap and beat with a tenderising hammer, or the end of a rolling pin, until it is as thin as you can get it. Repeat with the remaining pieces and then set aside.

To make the crumbs, place the bread and herbs in a food processor (I do it in a blender) and pulse until the bread is a nice fluffy consistency.

In a shallow dish combine the crumbs, parmesan, minced garlic, herbs and salt and pepper.

Remove the Glad wrap and dust the pork in the seasoned flour, then dip into the egg and finally coat with the bread crumbs.

In a non-stick, large fry pan, add a good lug of oil and a tablespoon of butter. When the butter starts to foam add a couple of pieces of schnitzel and cook for a minute or so until the underside is nice and golden and crispy. Turn the schnitzel over and cook the other side.

Drain on absorbent kitchen paper and keep warm whilst you finish the remaining pieces.

Serve with a rocket salad and a cheek of lemon … heaven!