Season flour with salt and pepper in a large bowl.
Mix breadcrumbs with chopped thyme and sage in a shallow bowl.
Dredge each pork escalope in flour, dip in beaten egg, and coat with breadcrumb mixture.
Fry schnitzels in oil for 2 to 3 minutes per side until golden and cooked through.
Drain cooked schnitzels on kitchen paper and repeat for remaining meat.
Melt butter in a saucepan, add flour, and cook for 2 to 3 minutes.
Whisk in milk gradually until the sauce is thick and smooth.
Season the sauce, stir in parsley, and cook for 5 minutes.
Serve the schnitzels topped with the parsley sauce.