Parmesan-crumbed pork with roasted tomatoes
Serves: 4
Prep time: 15 minsTotal time: 
Parmesan-crumbed pork with roasted tomatoes
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
360Kcal
Fat
14gr
Saturates
5gr
Carbs
24gr
Sugars
6gr
Protein
32gr
Salt
0.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 6-8 plum tomatoes, halved
- 1 clove garlic, cut into slivers
- a drizzle of olive oil, plus extra for frying
- 3 heaped tbsp grated parmesan (or Grana Padano)
- 100g pack Signature breadcrumbs
- 4-5 thin-cut pork loin steaks or pork leg escalopes
- 1 egg, lightly beaten
- a handful of basil leaves, roughly chopped
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Put the tomatoes in a roasting tin, scatter over the garlic and drizzle with olive oil. Season and toss the tomatoes to coat in the oil. Roast for 25 minutes.
- Meanwhile, mix together the parmesan and breadcrumbs. Season the pork steaks or escalopes on both sides and dip in the beaten egg to coat. Turn the steaks in the breadcrumb mixture until they are well covered. Heat a little oil in a large nonstick frying pan and gently fry the steaks over a medium heat for about 12-15 minutes, turning once, until cooked through and golden.
-
Remove the tomatoes from the oven and scatter with the basil. Thickly slice the pork and serve with the tomatoes.TipAdd chopped parsley or a pinch of cayenne pepper to the breadcrumbs if you like. Serve with a green salad and a spoonful of garlic mayo.
