- 4 escalopes of pork, about 100g/4oz each
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 egg white
- 3 tbsp dry breadcrumbs
- 400g can chopped tomato
- 1 red chilli, deseeded and thinly sliced
- 1 garlic clove, thinly sliced
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 1 large aubergine, cut into ½cm slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Trim off any visible fat from the pork and season with a little pepper. Beat the egg white with a fork in a shallow dish. Tip the breadcrumbs onto a plate. Coat pork first in egg, then in breadcrumbs. Chill to set the coating until ready to cook.
Tip the tomatoes into a pan with the chilli, garlic and sugar. Bring to the boil, then simmer for about 10 mins until thickened. Brush aubergine slices lightly on both sides with a little of the oil. Grill for 3-4 mins each side until tender and golden.
Meanwhile, heat the remaining oil in a large non-stick frying pan. Add the pork and fry for 3-4 mins each side until golden brown. Serve each pork escalope topped with aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.
Try with pork fillet
If you can't find pork escalopes choose lean slices of pork fillet and bat them out with a rolling pin.