Herby pork schnitzel with mushroom, sage and wine sauce

Ingredients

• 600 grams pork medallions, flattened slightly
• 1/2 cup seasoned flour
• 2 eggs, whisked
• 2 cups panko breadcrumbs
• 1/2 cup finely grated parmesan
• 1 tablespoon chives, chopped
• 2 teaspoons thyme leaves
• oil for shallow-frying
• 1 courgette, peeled into ribbons
• 1/3 cup pine nuts, toasted
• mashed potato to serve
• Mushroom, sage and wine sauce
• 60 grams butter, chopped
• 400 grams Swiss brown mushrooms, sliced
• 2 garlic cloves, crushed
• 1/4 cup sherry
• 1 tablespoon plain flour
• 300 millilitres tub thickened cream
• 1/4 cup sage, plus extra fried