Breadcrumbed Pork With Grilled Aubergine & Spicy Tomato Sauce
This delightful recipe combines crispy breaded pork escalopes with tender grilled aubergine slices, all smothered in a flavourful tomato sauce with a hint of chili and garlic. The perfect balance of textures and flavors makes this dish a satisfying and comforting meal for any occasion.
— Constant Cookbook
Ingredients
- 4 escalopes of pork , about 100g/4oz each
- 1 egg white
- 3 tbsp dry breadcrumbs
- 400g can chopped tomatoes
- 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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 463 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 52 grams protein
- Sodium Content: 0.81 milligram of sodium
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