Breadcrumbed Pork with Grilled Aubergine


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

Back to other recipe ideas

Pork Escalopes

Thinly sliced boneless leg of pork - classically quick-fried in breadcrumbs for a timeless Austrian wiener schnitzel!

This product is sold in...

Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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