Mediterranean-Style Schnitzel

Ingredients

500 g	Pork schnitzels (Main)
3 Tbsp	Flour
1 to taste	Salt & freshly ground pepper
12	Sundried tomatoes (Main)
1 Tbsp	Olive oil
4	Garlic cloves
½ cup	White wine (Main)
½ cup	Chicken stock
1 Tbsp	Tomato paste
½ tsp	Fresh rosemary

Directions

1. If schnitzel is thick, place between two sheets of waxed paper and pound with a rolling pin, until very thin.
2. Cut into serving-sized pieces. Dust schnitzels with flour seasoned with salt and pepper.
3. Pat the sun-dried tomatoes dry. Stand in boiling water for a few minutes. Drain, pat dry and thinly slice.
4. Heat oil in a large, non-stick frying pan over medium-high heat.
5. Fry schnitzels in batches, turning once, until just cooked, about 1-2 minutes each side.
6. Transfer to a warm plate, cover with foil and keep warm.
7. Thinely slice and add garlic to pan and saute for one minute.
8. Stir in wine, stock and tomato paste. Boil, until reduced by half.
9. Add chopped rosemary and sun-dried tomatoes.
10. Spoon over schnitzels.