Pork schnitzel with tarragon cream sauce

First, mix the breadcrumbs with the grated parmesan and spread this mixture onto a third plate.

Dredge each escalope lightly in the seasoned flour on both sides, shaking off any excess, then dip into the beaten egg. Finally, press into the breadcrumb mixture, ensuring a good coating on both sides.

Once breaded, chill the schnitzels in the fridge for 20 minutes before cooking. This helps the coating adhere to the pork.

Remove the fried schnitzels from the pan and set them aside to drain on kitchen paper.

For the sauce, pour the 1/4 cup white wine into a small saucepan, add the tarragon sprig, and bring it to a boil. Continue to boil for 1-2 minutes, or until the volume of liquid has almost completely reduced, leaving just a tablespoon or two in the pan.

Pour in the 3/4 cup vegetable stock and bring the mixture back to a boil. Boil for 3-4 minutes, or until its volume has reduced by half.

Add the 3/4 cup double cream and simmer for another 2-3 minutes, until the sauce has thickened. Season to taste with salt and freshly ground black pepper, then stir in the chopped tarragon.

To serve, place one pork schnitzel onto each of two plates and spoon the warm sauce generously over the top.