Pork Parmigiana

"Parmigiana or Parm, as adopted and renamed in America, is a dish composed of tomato sauce, cheese and the key/name ingredient fried in breadcrumbs and buried beneath. The key ingredient, a bit like a lead singer in a band, may change (unless (s)he’s a bully who writes all the songs). Eggplant is the best known one, making what is known as melanzane Parmigiana, or eggplant Parm. Another frequent lead singer - oops, main ingredient - is chicken, chicken parmesan, chicken parm, leftovers invariably going into sandwiches. I went for pork, just to see how well it worked. It does, needless to say. My reservations were all blown: pork will be tough? Meltingly tender if you mallet it into behaving. Breadcrumbs will be soggy and/or disintegrate? I didn’t even notice what the breadcrumbs were like - the dish tasted so lovely. I added the aubergine layer to make it lighter - and if truth be told, because I had a scrag end of a pork fillet - but you can go pork full on if you so wish."

Preparation Time40 min

Cooking Time40 min