Pork pockets with creamy mushroom sauce

Spread a little mustard on one side of each pork schnitzel.
Add a sprinkling of sage and freshly ground black pepper, and add a slice of mozzarella to each schnitzel.
Place a rasher of bacon on top, fold the schnitzels in half and secure with toothpicks.
Heat the butter and sunflower oil in a heavy-based saucepan.
Brown the meat on both sides.
Add the spring onions, mushrooms and leeks and sauté for one to two minutes.
Heat the wine and lemon juice together and add to the meat.
Season with the salt and freshly ground black pepper.
Reduce the heat, cover and simmer for 30 to 40 minutes or until the pork is tender, then stir in the sour cream.
Serve garnished with chopped parsley.