Name: Breadcrumbed pork with grilled aubergine & spicy tomato sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: British
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

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Breadcrumbed pork with grilled aubergine & spicy tomato sauce

Breadcrumbed pork with grilled aubergine & spicy tomato sauce

Mary Cadogan

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Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal463
fat17g
saturates4g
carbs27g
sugars13g
fibre6g
protein52g
salt0.81g

low

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.

Recipe from Good Food magazine, May 2010

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A star rating of 4.3 out of 5.6 ratings

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