Pork parmigiana with romesco sauce

Photo / Ian Jones.

Serves four

2 tomatoes, roasted in olive oil until soft

2 roasted red capsicums, skin removed

6 cloves garlic, roasted in the skin for 15 minutes

1 roasted cayenne chilli, 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 grated parmesan cheese

Sea salt and pepper

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.