So, here's what you will need;
For the schnitzels
2 decent sized pork chops
3-4 tablespoons of plain flour
2 cups of breadcrumbs
For the sauce
1 large onion
1 courgette (zucchini)
6 large mushrooms sliced
1 green pepper
1 x500g packet of sieved tomatoes
1 tin of plum tomatoes
2-3 tablespoons of Worcester sauce
1 tablespoon of tomato puree
Lets do the sauce first
slice and dice the onion
slice and quarter the courgette
slice the onions (not to thin)
slice and dice the pepper
Heat some olive oil in a large pan and add the chopped vegetables and sweat down until soft, throw in any fresh tomatoes you may have that need to be used.
Add the tablespoon of tomato puree, tin of chopped tomatoes and the carton of sieved tomatoes, the Worcester sauce and some of the chopped Basil, stir well , cover and simmer for 15 - 20 minutes.
Now for the Schnitzels
Take the chops, one at a time of course, and place on a decent board on a solid worktop. Take a meat tenderiser and beat the bejesus out of them to thin them down and double in size.
dust the schnitzels in the plain flour
dip the schnitzels into the beaten egg
dip the schnitzels in the breadcrumbs
Add some oil to a pan and heat, add the schnitzels to the pan and gently fry on both sides until golden brown about 4 or 5 minutes on either side. It shouldn't take long if the schnitzels are thin enough.
Once cooked, served up with the sauce and sprinkle some basil on top of the sauce ......
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