Pork Escalope with Tomato Noodles

Pork escalopes are usually lean, tender cuts which cook quickly. Here, I've coated the escalope in breadcrumbs for a crunchy contrast to the noodles. If you have time on your side, nothing beats homemade pasta, otherwise stick by your favourite brand of dried. Also, if you have pre-made tomato sauce in the freezer then use this (see recipes under sauces section), otherwise your favourite brand of ready made will suffice.

1. 1. Trim and remove any visible fat from the escalopes and place between two pieces of kitchen baking paper. Bat with a rolling pin to flatten.
2. 2. Coat each escalope in seasoned flour. Dip in the beaten egg and then into the breadcrumbs. Place to one side.
3. 3. Cook the pasta according to the manufacturers instructions, place in a colander and pass cold water over it. Have a kettle of boiling water to hand to pass over it to re-heat when you are ready to serve. Begin to gently heat the tomato sauce.
4. 4. Melt the oil and butter together in a non-stick frying pan. When it is hot, gently fry the escalop until golden brown. Drain on kitchen roll and serve.
5. 5. Place a mound of pasta on the plate, spoon the tomato sauce over the pasta and top with the escalope. Garnish with a small piece of lemon and fresh herb.