Pork parmigiana with romesco sauce

Ingredients

2	Tomatoes, roasted in olive oil until soft
2	Red capsicums, 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 schnitzels, 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.