Proper Pork Parmigiana Recipe

Max and Cheska made this epic ‘Proper Pork Parmigiana Recipe’ for our recent team lunch. Imagine this a bit of a cross between a pork kiev recipe, pork schnitzels, and your favourite comforting sausage tomato pasta recipe. With all the gorgeous comforting flavours of a sausage and tomato pasta, combined with our peppery Proper Porker British Sausages made into crispy panko pork patties, this parmigiana pasta recipe is a real winner. Try this crispy panko pork parmigiana recipe for your next indulgent dinner in.

Ingredients

1 pack of The Jolly Hog Proper Porkers (use the Sausage Meat from our peppery British sausages)

Panko crumbs mixed with crispy onions

Egg wash

Tinned tomatoes

Garlic

Onions

Hendersons relish

Method

• To make this pork parmigiana recipe, you want to start by squeezing the meat out of our British sausages.
• Next up, form together the pork patties by shaping the sausage meat into your portions, dipping in egg wash and then dipping into the panko crumb or your breadcrumb of choice. This breadcrumbed pork patty will get extra crispy however you cook it. We oven cooked ours until crispy on the outside and cooked completely through, but you could also air fry these or shallow fry them.
• Whilst your pork parmigiana recipe is cooking, make your pasta tomato sauce recipe by combining tinned tomatoes, chopped garlic, chopped onion and a dash of Hendersons relish (Max swears by this!) You can adjust based off how many people you’re cooking for or how punchy you like the sauce! 
• Combine all the pasta sauce ingredients and let that bubble away
• We used cacio e pepe pasta here as well, but you can use a simple olive oil coated spaghetti, or create extra of the tomato parmigiano sauce recipe to cover the pasta with. 
• When your pork parm recipe is ready, top your cooked pasta with the sauce of choice and the crispy pork kiev style patty then tuck in!