Breadcrumbed pork with grilled aubergine & spicy tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 4 escalopes of pork, about 100g/4oz each
- 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
- 1 large aubergine, cut into ½cm slices
- 4 tsp olive oil
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.
