Herb Nut-crusted Pork Schnitzel with Hippie Veggies Nutty Pesto and Lemon – Sophie Zalokar

Ingredients

• 445 g pork medallions
• 4 tbsp + ½ cup chickpea flour
• ½ tsp curry powder
• 2 tbsp sesame seeds
• 2 tbsp pepitas
• 2 tbsp pine nuts
• 2 cloves garlic, finely chopped or crushed
• ½ tsp salt flakes & freshly cracked black pepper, plus extra
• 2 eggs
• 1 tbsp + extra Hippy Veggies Nutty Pesto
• 30 g butter
• 3 – 4 tbsp olive oil
• Fresh herbs, to garnish
• Lemon wedges, to serve