Pork parmigiana with romesco sauce
- 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.
- In a mixing bowl, beat the egg and Parmesan together.
- 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.
- 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.