Classic Pork Parmi & Olive Salad Sub

• Meanwhile, in a large frying pan, heat a drizzle of 
olive oil over medium heat.
• Add garlic paste and cook until fragrant, 1 minute.
• Add tomato sugo, the brown sugar and butter, 
stirring, until slightly reduced, 3-4 minutes. 
• Season to taste with salt and pepper. Transfer to 
a bowl. 

• Meanwhile, slice bake-at-home ciabatta in  
half lengthways.
• In a shallow bowl, combine the plain flour, 
Mediterranean seasoning and a pinch of salt. 
• In a second shallow bowl, whisk the egg.
• In a third shallow bowl, place panko breadcrumbs.
• Separate pork schnitzels to get two per person.
• Dip pork into the flour mixture to coat, then into 
the egg, and finally into the breadcrumbs. Set aside 
on a plate.  

• Wash out frying pan and return to high heat with 
enough olive oil to coat the base.
• Cook pork schnitzels, in batches, until golden and 
cooked through, 1-2 minutes each side.
• Transfer to a baking dish. Top and evenly spread 
each piece of pork with parmigiana sauce, then 
sprinkle with Cheddar cheese.
• Bake until has cheese melted, 8-10 minutes.

• Meanwhile, toast or grill ciabatta to your liking.
• In a medium bowl, combine kalamata olives, 
rocket leaves and a drizzle of the vinegar and 
olive oil. Season to taste.