Instructions: In a frying pan melt half the butter with 1 tbsp oil and gently fry the chopped onion half the chopped garlic and some seasoning until the onion turns transparent.

Next add the sherry vinegar and reduce until almost dry.

Pour in the sherry the stock and the porcini (with the soaking water) and bubble for 20 minutes or until reduced by half.

Meanwhile fry the mushrooms and the rest of the garlic in the remaining butter with a good nest of pepper and a dash of salt for about 2 minutes or until tinged golden brown.

Leave both pans to one side while you prepare the pork.

If the cutlets are on the fat side (more than 20mm thick) give them a gentle bash with a rolling pin to flatten them to about 15mm then rub with salt and pepper smear both sides with mustard and smother with breadcrumbs patting on extra to cover any gaps.

They can be covered and kept refrigerated at this stage if necessary.

In fact a spell in the fridge will help the breadcrumbs stick.

When ready to serve heat a good puddle of oil in a wide frying pan and gently fry the breadcrumbed cutlets for about 3 minutes turning once (carefully).

Add the sage leaves and continue to fry until the sage turns crisp and the schnitzels are golden.

Meanwhile strain the gravy through a sieve into the frying pan containing the mushrooms discarding all the gunk and reheat.

]Serve the pork schnitzels and mushroom gravy on preheated plates with a good w6st of pepper.

Mash would be good too.

To make breadcrumbs tear up 4 thick slices of white farmhouse bread dry in a low oven for about 30 minutes then pop in a food processor (or a liquidiser for a finer result). Omit the gravy if you prefer.

Serves 4

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