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Breadcrumbed pork with grilled aubergine & spicy tomato sauce

Breadcrumbed pork with grilled aubergine & spicy tomato sauce

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Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Enjoy a healthier version of this not-so-saintly classic dish

Nutrition:
HighlightNutrientUnit
kcal463
fat17g
saturates4g
carbs27g
sugars13g
fibre6g
protein52g
low insalt0.81g
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Ingredients

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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2010

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Overall rating

Rating: 4 out of 5.6 ratings
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