Mad Butcher's Butcher Est. 1971

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Pork Parmigiana

INGREDIENTS

- 4 x Boneless Pork Loin Steaks
- Few sprigs fresh basil
- leaves and stalks separated
- stalks chopped
- Olive oil
- 4 cloves garlic
- diced
- 1 onion
- diced
- 2 cups pasatta or tomato puree
- 2 cups breadcrumbs
- 1 tbsp fresh thyme leaves
- finely chopped
- ½ cup grated parmesan
- 1 cup grated mozzarella
- Finely grated zest of 1 lemon
- 2 eggs
- whisked
- Salt and pepper
- 1 tsp sugar
- 1 cup plain flour
Serves : 4
Cooking time: 1hr 10mins

METHOD

Heat a deep pan or pot to medium heat and sauté the garlic, onion and basil stalks in a little olive oil until soft. Add the tomato puree and sugar, and simmer over low heat for 20 minutes. Season with salt and pepper and set aside.

In a large bowl, combine the breadcrumbs with lemon zest, finely chopped thyme and half the grated parmesan.

Lay three plates out on your bench top, and place the flour on one, the whisked eggs on another, and the breadcrumb mixture onto the third.

One by one, dip the pork steaks into the flour, then egg and then breadcrumbs, remembering to coat all sides of the pork during each stage.

Heat olive oil in a deep pan over medium-high heat, and fry for 4 minutes on each side until golden brown.

Preheat the oven to 180°C.

Place the Boneless Pork Loin Steaks in a baking dish and spoon over the tomato sauce. Sprinkle over the grated mozzarella, remaining grated parmesan and basil leaves, and bake for 20-25 minutes.

Serve with dressed rocket salad

Recipe from pork.co.nz

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