Pork Parmigiana with Homemade Fries

• Chop the onion and crush or mince the garlic.
• Heat a drizzle of olive oil in a saucepan over medium-high heat. Fry the garlic and the onion for 2 - 3 minutes.
• Add the Italian seasoning, the passata and the sugar, along with half of the balsamic vinegar.
• Bring to a boil, then lower the heat and allow to simmer gently for 10 minutes. Stir regularly, seasoning to taste with salt and pepper.

• Cut open the pork in the same way you would a bread roll, then cover with a sheet of parchment paper.
• Smack the pork with the base of a pan so as to flatten it (see Tip).
• Transfer the panko to a deep plate.
• Use half of the mayonnaise to coat the pork, then coat it with the panko.

Tip: ensure the pork is uniformly thin, so as to ensure it cooks evenly.

• Melt a knob of butter in a frying pan over medium-high heat and fry the pork for 2 - 3 minutes per side.
• Meanwhile, grate the Parmigiano Reggiano.
• Transfer the pork to an oven dish and top with the tomato sauce.
• Scatter over half of the Parmigiano Reggiano, then bake in the oven for 10 - 12 minutes.

• Meanwhile, dice the tomato and transfer to a salad bowl, along with the lettuce.
• Shortly before serving, add the extra virgin olive oil and the rest of the balsamic vinegar.
• Toss well to combine, then season to taste with salt and pepper.