4 pork escalopes
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 slices
4 tsp olive oil
Season the escalopes with a little salt and pepper. Beat the egg white with a fork in a shallow dish and tip the breadcrumbs onto a plate. Coat the pork first in egg, then in breadcrumbs. Chill for 15-20 minutes.
Tip the tomatoes into a pan with the chilli, garlic and sugar. Bring to the boil, then simmer for about 10 minutes until thickened. Brush the aubergine slices lightly on both sides with a little oil. Grill for 3-4 minutes 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 minutes each side until golden brown. Serve the escalopes topped with the aubergine slices and a spoonful of the tomato sauce.
Source: BBC Good Food Magazine, May 2010 edition
Thinly sliced boneless leg of pork - classically quick-fried in breadcrumbs for a timeless Austrian wiener schnitzel!
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