Pork Goujons with Chips

prep 25 mins cook 10 mins
  • 500 g (1 lb) pork escalopes or trimmed loin steaks
  • 3 tablespoons plain flour
  • 1 teaspoon paprika
  • small bunch of thyme, leaves stripped from stems
  • 100 g (3½ oz) fresh breadcrumbs
  • finely grated rind of 1 lemon
  • 2 eggs
  • 1 onion, chopped
  • 1 tablespoon sunflower oil, plus extra for shallow frying
  • 2 garlic cloves, finely chopped
  • 400 g (13 oz) can chopped tomatoes
  • salt and pepper

Place the pork between two sheets of clingfilm and beat with a rolling pin until half the original thickness. Cut the pork into thick strips.

Mix the flour, paprika, three-quarters of the thyme leaves and a little seasoning on a plate. Put the breadcrumbs and lemon rind on a second plate and beat the eggs in a large shallow dish. Coat the pork strips one at a time in the flour, then the egg, and then roll in the breadcrumbs. Put in a single layer on a baking sheet, cover and chill until required.

Fry the onion in the oil for 5 minutes until just beginning to brown, stir in the garlic then the tomatoes, a little thyme and some seasoning. Simmer for 5 minutes until thickened and set aside.

When ready to serve, heat a thin layer of oil in a frying pan, add the pork strips and fry in batches for 2 minutes each side or until golden brown and cooked through. Warm the sauce through then arrange the pork on serving plates with spoonfuls of sauce, lemon wedges and chunky chips.

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