In a bowl mix together the breadcrumbs, sage and Parmesan. Season well.
Place the flour and eggs into two separate bowls, dip the schnitzels into the flour, then the egg, and finally, the breadcrumb mixture. Place on a lined tray and refrigerate for 30 minutes.
Heat oil in pan, pan-fry schnitzels until golden on both sides and cooked through. Remove, drain on paper towel.
For the olive butter:
Mix together the butter, olives and lemon. Shape into a sausage, wrap in clingfilm and refrigerate until firm.
Serve schnitzels accompanied by green beans, roasted vine tomatoes and lemon wedges, and topped with a slice of olive butter.
Words and image:Fairlady magazine
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