Meat

Pork Goujons with Chips

prep 25 mins cook 10 mins
Ingredients
  • 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
Directions

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.

Like This? Try These
More on Food