Pork parmigiana with romesco sauce
( SERVES 4 )

Pork parmigiana with romesco sauce

NZ Herald 19/9/2010

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Ingredients

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2 Tomatoes, roasted in olive oil until soft
2 Red capsicum, roasted and skin removed
6 Garlic cloves, roasted in the skin for 15 minutes
1 Cayenne pepper, roasted and skin removed
3 tbsp Sherry vinegar
1 cup Slivered almonds, lightly toasted
1 cup Extra virgin olive oil
4 Pork schnitzel, lightly floured
3 Eggs, beaten
1 cup Parmesan cheese, grated
1 to taste Salt & freshly ground pepper

Directions

  1. In a processor, place the first six ingredients and blitz until smooth. With the motor running, pour in the olive oil in a steady stream. Season. 
  2. In a mixing bowl, beat the egg and Parmesan together. 
  3. Heat a non-stick saute pan and add cooking oil. Coat the dusted pork in the egg mixture then pan-fry until golden on both sides. 
  4. Season and drain on absorbent paper towels. On warm plates, lay down the pork, coat with some of the romesco and accompany with crisp green beans and saute potatoes.

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