In one small dipping bowl (or saucer) beat the egg(s) with a fork. In another dipping bowl (or saucer) add the almonds, sage and salt/pepper.
Dip 1 pork schnitzel in the egg mixture on both sides. Lift to drain the excess egg from the schnitzel.
Place the pork schnitzel in the almond and herb mixture, turning a few times to ensure it is completely covered.
Place each pork schnitzel in the frying pan as you make them. Cook on a medium heat until both sides are golden. Test to ensure the meat is cooked through to the centre.
The cut of pork is called schnitzel here, but in other countries it is called tenderised pork steak, loin steak or you can use a pork chop.
The amount of almond/herb mixture required will depend on the size of your schnitzel pieces.
No nutrition label can be generated for this recipe as the size of pork schnitzel and the amount of fat on each piece varies tremendously. And the size of each schnitzel will determine how much crumb mixture has been used.