Serves four
2 tomatoes, roasted in olive oil until soft
2 roasted red capsicums, skin removed
6 cloves garlic, roasted in the skin for 15 minutes
1 roasted cayenne chilli, skin removed
3 tbsp sherry vinegar
1 cup slivered almonds, lightly toasted
1 cup extra virgin olive oil
4
pork schnitzels, lightly floured
3 eggs, beaten
1 cup grated parmesan cheese
Sea salt and pepper
1 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.
2 In a mixing bowl, beat the egg and Parmesan together.
3 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.
4 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.
