4 escalopes of pork, about 100g/4oz each
1 egg white
3 tbsp dry gluten free breadcrumbs
400g can chopped tomatoes
1 red chili, deseeded and thinly sliced (optional)
1 tbsp garlic infused oil
1 tsp sugar
1 large eggplant/aubergine, cut into ½cm slices
4 tsp olive oil
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 gluten free 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 chili, garlic infused oil and sugar.
Bring to the boil, then simmer for about 10 mins until thickened. Brush eggplant/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 eggplant/aubergine slices and a spoonful of tomato sauce, with some green beans on the side, if you like.
Recipe adapted from: Good Food