Piccata Milanese of pork fillet with tomato and eggplant sauce

Ingredients for 4 servings:

• 400 g pork fillet(s)
• 4 tsp pine nuts
• 1 onion(s)
• 400 g tomatoes
• 200 g eggplant(s)
• 3 tbsp olive oil
• 1 tsp thyme, dried
• 1 tsp marjoram, dried
• 200 ml vegetable stock
• 50 g Parmesan, grated
• 3 eggs
• Flour
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

The Parmesan makes the breading super aromatic

Remove the pork fillet from the refrigerator about 1 hour before preparation. Brown the pine nuts in a dry pan over medium heat and set aside. Peel the tomatoes. Finely chop the onions, tomatoes, and eggplant. Sauté everything in a little oil and add the thyme and marjoram. Then deglaze with the vegetable stock and simmer for 10 minutes over low heat. Beat the eggs and mix with the Parmesan cheese. Cut the pork fillet into slices about 3 cm thick, flatten slightly, and season with salt and pepper. Heat the remaining oil in a pan. Coat the fillet slices in flour and then dip them in the Parmesan and egg mixture. Fry the meat on both sides over moderate heat for about 4-5 minutes. Serve the fillet with pasta, sauce, and pine nuts.