Ingredients serve 4

preparation time 25minutes, cooking time 10 mintes finishing time 8 minutes

1 lb pork scallops or trimmed loin steaks

3 tablespoon all purpose flour

1 teasepoon paprika

small bunch of thyme leaves stripped from stems

2 cups fesh breadcrumbs

finely gratd zezt of lemon

2 eggs

1 onion hopped 1 teasepoon sunflower oil

1 extra for pan frying

2 garlic cloves finely chopped

13oz can chopped tomatoes

salt and pepper

Place the pork beetween two sheets of plastic wrap and beat in the rolling pin and half of the original thickness. cut the pork into thick stripes

Mix the flour,paprika three quarters of the thyme leaves and a little seasoning on the plate, in a large shallow dish. Coat the pork stripes one at a time in the flour then in the egg and thenroll in the breadcrumbs.

Putin a single layeron a baking sheet cover and chill until required. Fry the onion in the oil for 5 minutesuntil just begining to brown , stir in the garlic the tomatoes and a little thymeand some seasoning . simmer for 5 minutes until thickened and set aside.

when ready to serve heat athin layer of oil in a skillet add the pork stripes and fry in batches or until golden brown and cooked through . when the sauce through they arrange the pork on serving plates with poonfuls of sauce lemon wdges andcuky fries

for cheesy chicken goujons Use the same weight of boneless skinless chicken breasts and prepare in the same way as the pork.

Omit the thyme and lemon zesti instead mixing 1/4 cup finely grated parmeasanwit the breadcrumbs

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