Step 1

Melt 2 tbsp butter in a pan over medium heat and add in shallots & garlic. Fry until they soften and begin to brown, then add in the zest of 1 lemon. Fry for another 30 seconds or so then pour in stock and cream.

Step 2

Add in fresh thyme and a pinch of salt and pepper (to taste). Begin gently squeezing in your lemon juice, working to taste as you go. I find the perfect balance to be the zest + 1 tbsp lemon juice (approx 1/2 lemon). Give it a good stir then reduce to a gentle simmer until thickened. Pour in jug to one side and clean out pan.

Step 3

Ensure you've taken your pork out the fridge around 20mins before needed. Trim off all the fat from the chops (important or they'll curl up in the pan). One by one lay cling film over the pork and bash until nice and thin, but not so thin they start breaking apart. Season both sides with a good pinch of salt and pepper.

Step 4

Set up 3 bowls: 1st with flour, 1/2 tsp garlic powder, 1/2 tsp paprika and a heft pinch of salt and pepper. 2nd with beaten eggs. 3rd with Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika and a hefty pinch of salt and pepper.

Step 5

One by one dredge the pork through the flour, into the eggs then finish in the breadcrumbs. Really ensure you thoroughly coat the pork at each stages, namely the breadcrumbs.

Step 6

Heat up enough oil to comfortably fill the bottom of your pan. If you drop a few breadcrumbs in the oil they should rapidly sizzle. 2-3 chops at a time, gently lower into the oil and fry for 2-3mins each side or until golden brown with the centre piping hot. They should be nice and thin so they won't take long to cook through, but to be sure they should be white all the way through with the juices running clear. Top up oil and bring up to temp in between batches if needed. Lay on wire rack with paper towels underneath once done.

Step 7

Serve Shnitzels with lemon thyme sauce drizzled over (give it a blitz in the microwave to warm up if needed). Enjoy!