Pork Parmigian' with Asparagus

Tuesday April 24

Back on April 9, we used half a large can of crushed tomatoes, and the other half can has been in a tupper in the fridge ever since.  What to do?  Barbara was seized with the mirage of a veal parmigian', the way every Italian restaurant used to serve it during the '50s.  But since veal scaloppine is so expensive, we went with one of the little batches of 5 scaloppine that we cut off our cheap pork tenderloins - and, of course, asparagus on the side.

If you get the timing right, you can manage this without dirtying too many pans.  First, wash and trim the asparagus, put it in a pan that will be large enough to lay out the pork later, and roll it in olive oil and coarse salt.  Roast it in a 500º oven for around 15 minutes or until tender; take it out and let it and the pan cool a bit. 

Now, the sauce.  Mince a big clove of garlic and sauté it in a saucepan filmed with olive oil for a minute.  Then add a Tablespoon of tomato paste and stir it around to toast.  Throw in the (leftover) half can of crushed tomato, some dried thyme, a pinch of red pepper flakes, and salt and pepper.  Let it simmer and thicken until the time is right.

Grate about a cup of cheese.  About 3/4 mozzarella to 1/4 parmesan is traditional, but we used 3/4 fontina to 1/8 asiago and 1/8 pecorino romano.  You need some grating cheese to give the melty but bland cheese flavor.  Mix 'em up thoroughly.

Then get the pork supplies ready.  Salt and pepper both sides of the scaloppine.  Put a small drift of flour into one dish, and a large one of panko in another; season the panko with salt, pepper, and oregano.  Beat an egg in a bowl and salt it lightly.

On to the assemblage!  Take the asparagus out of the cooler pan and put it onto warmed plates.  Film a big skillet with olive oil and heat it up.  Take each pork medallion, dip it thoroughly on each side into the flour, then the beaten egg, then the seasoned panko.  As each is done, put it into the hot skillet and brown on both sides.  When done, remove them to the asparagus pan, until you've got them all in there.  Top each with tomato sauce, then with the cheese, and broil in the oven until the cheese is brown and melty, about 5 minutes.

Serve on the warm plates with the asparagus.  And it's terrific.