Pork Parmigiana

Pork Parmigiana


Pork Parmigiana
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."

Serves2 People

Preparation Time40 min

Cooking Time40 min

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I love eggplant parmigiana at the best of times. I think making this recipe with pork is a great idea and I think I will be trying it. I love Parmesan cheese and tomato sauce! It looks delicious. I must admit it is a little bit of an effort to make but seems worth it.

So we have tried 2 versions of this dish in the past 2 weeks. With eggplant and then with chicken. To my taste the eggplant was very slightly better but the chicken was really good too. The rest of the family loved both. It is very very tasty, every single person in the family devoured it very happily and eveyone voted to have it again.


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