- 1 x 900 g pack Woolworths pork loin chops
- 5 T flour, seasoned
- 2 free-range eggs, beaten
- 1 cup breadcrumbs
- 2 cups canola oil
- 3 cloves garlic, crushed
- 2 T olive oil
- 1 x 400 g can cherry tomatoes
- Basil leaves, for serving
- 300 g Woolworths mozzarella
Remove the bones and excess fat from the pork loin chops. Cover the chops with wax paper and use a rolling pin to flatten them to a thickness of 2.5 cm.
Dust the pork in seasoned flour, then dip into beaten free-range eggs and cover in breadcrumbs. Repeat for an extra-crispy crust.
In a pan, heat the canola oil. Fry the schnitzels, one at a time, until just golden brown. Drain on kitchen paper.
Fry crushed garlic in olive oil, then add the can of cherry tomatoes, a couple of basil leaves and season to taste.
Simmer for 10–15 minutes, or until slightly thickened. Slice the mozzarella. Arrange the schnitzels on a baking tray, spoon over the tomato sauce and top with the sliced mozzarella. Place under a hot grill until the cheese is melted and golden.
Serve hot with fried basil leaves.