Tomato & Bocconcini Pork Parmigiana
Ingredients
- 4 Otway Pork scotch steaks (about 150g each)
- ¼ cup plain flour
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup finely grated parmesan
- 1 tablespoon olive oil
- 1 tablespoon butter
- 250g tomato medley or mini roma tomatoes, halved lengthways
- 220g tub bocconcini, drained and torn
- ¼ cup small fresh basil leaves
Method
Line a baking tray with baking paper. Place a pork steak between 2 sheets of plastic wrap and using a meat mallet, gently flatten to ½ cm thick. Repeat with remaining pork steaks.
Place flour into a shallow bowl. Whisk egg in a shallow bowl. Combine breadcrumbs and parmesan in another shallow bowl.
Lightly coat pork steaks with flour, then coat with egg and press into the breadcrumb mixture.
- Heat oil and butter in a frying pan over a medium heat. And pork steaks (see tip) and cook for 3 minutes on each side or until golden and just cooked through. Transfer to a baking tray
Preheat a grill on high. Scatter tomatoes over pork steaks and top with bocconcini. Place under the grill and cook for 3-4 minutes until cheese is melted and bubbling.
Scatter with basil leaves and serve with a crunchy green salad.
Recipe courtesy of Australian Pork Limited.
