1kg pork escalopes, each about 100g/3½oz, beaten flat
2 free-range eggs, lightly beaten
20ml sunflower oil, for shallow frying
For the sauce
50g unsalted lactose free butter
50g gluten free plain flour
500ml lactose free milk
100ml lactose free cream
large bunch curly parsley, finely chopped
Serves - 6
Place the gluten free flour in a large bowl and season generously with salt and freshly ground black pepper. Place the gluten free breadcrumbs in a large flattish bowl and mix in the chopped thyme and sage.
Dredge each pork escalope lightly in the gluten free flour on both sides, shaking off any excess, then submerge in the beaten egg and press into the breadcrumb mixture, coating on both sides.
Heat a little of the the oil in a large frying pan over a medium heat and fry the schnitzels in batches for 2-3 minutes on each side, or until golden-brown and completely cooked through (there should be no trace of pink in the middle).
Remove the schnitzels from the pan and set aside to drain on kitchen paper. Cook the remaining escalopes, adding more oil as necessary.
For the sauce, melt the lactose free butter in a large saucepan, then add the gluten free flour and cook for 2-3 minutes.
Slowly add the lactose free milk and cream to the pan, whisking continually, until you have a thick white sauce. Season with salt then add the parsley and cook for a further five minutes.
Serve the schnitzel with a spoonful of the sauce and vegetables of your choice.