Pork Parmigiana
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Prep Time
20 MINS
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Cook Time
55 MINS
- KCals 297
Ingredients
- 500 g passata
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp dried oregano
- ½-1 tsp granulated sweetener (or sugar)
- salt and freshly ground black pepper
- 4 100g pork loin steaks trimmed of fat
- zest of 1 lemon finely grated
- 1 tsp dried parsley
- 15 g Parmesan cheese finely grated
- 30 g panko breadcrumbs
- 1 tbsp cornflour
- 1 medium egg beaten
- 125 g reduced-fat mozzarella sliced
- low-calorie cooking spray
Instructions
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Place the passata, garlic granules, onion granules, and oregano into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes, while you prepare the pork steaks. Stir occasionally to make sure it doesn't catch.
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Preheat the oven to 180°C fan. Line a baking sheet with non-stick baking parchment.
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Using a rolling pin or a meat mallet, lightly bash the pork steaks, to a ½cm thick escalope.
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Mix the lemon zest, parsley, Parmesan, and panko together on a plate, and beat the egg on another plate.
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Dust the pork with the cornflour, then dip into the egg, then into the panko mix, to coat lightly. Place onto the prepared baking tray and repeat with the remaining pork.
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Spray the tops of the pork with low-calorie cooking spray and place in the centre of the oven for 20 minutes, or until the pork is cooked and the breadcrumbs are crisp.
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Taste the sauce and add sweetener and salt and pepper, if required.
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Spoon the sauce on top of the pork, then top with the sliced mozzarella. Return to the oven for 5 minutes, or until the mozzarella is melted and bubbling. Serve!