In a large bowl, mix the breadcrumbs, parmesan cheese together.

In second bowl, mix the eggs with a little milk to achieve a coating consistency.

In a third bowl, prepare some seasoned flour by adding a little salt and pepper to plain flour and some baking powder if desired.

Cut the pork fillet into 4 equal pieces. Butterfly each portion and place between two pieces of cling film or parchment paper and using a meat hammer or alternatively a large rolling pin, beat out the meat into a very thin layer (about 2-3 mm thick).

Next, Dip the pork pieces in the seasoned flour first, then in the egg wash mixture and finally in the parmesan breadcrumbs mixture. Keep each prepared schnitzel on a tray sprinkled with extra breadcrumb to avoid the coating sticking on the tray.

Heat a large pan and add a little oil to the pan.

Pan fry the the schnitzel on both side for 3-4 minutes over medium low heat until golden brown and cooked through. At the last minutes, add some butter and let the butter melt and foam then baste the schnitzel with the foaming butter.

Alternatively, if the pan is too small to fit all the schnitzel at once, sear one or two at the time on the pan, cooking both side of each schnitzel for 2 minutes then transfer on a baking tray. Add a cub of butter on each and place in the oven for 8-12 minutes at 180˚c until cooked through.

Serve with your favourite side, for me some sauteed potatoes, lemon wedges and a sprinkle of parsley.