Breadcrumbed pork with grilled aubergine & spicy tomato sauce
Serves 2
Easy
Prep:
Cook:
Enjoy a healthier version of this not-so-saintly classic dish
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- 4 escalopes of porkabout 100g/4oz each
- 1 egg white
- 3 tbsp dry breadcrumbs
- 400g can chopped tomato
- 1 red chillideseeded and thinly sliced
- 1 garlic clovethinly sliced
- 1 tsp sugar
- 1 large auberginecut into ½cm slices
- 4 tsp olive oil
Nutrition: per serving
- kcal463
- fat17g
- saturates4g
- carbs27g
- sugars13g
- fibre6g
- protein52g
- salt0.81glow
Method
step 1
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.
step 2
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.
step 3
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.
