(Can also be used as a pasta sauce)
CocoPacific Virgin Coconut Oil for pan frying
2 medium de-boned pork loin chops – fat removed OR 2 medium boneless breasts of chicken OR 1 large deboned Monk Fish fillet
2 packets of breadcrumbs
If using pork or chicken, wrap in cling film and pummel with a meat mallet or rolling pin until ¼ of an inch thick.
Place breadcrumbs onto a large plate and coat the meat/fish fully. Put to one side for approximately 10 minutes to settle.
On a medium heat, gently pan fry the meat/fish for about 5 minutes on each side and breadcrumbs are golden.
1 tablespoon CocoPacific Virgin Coconut Oil
1 tablespoon Olive Oil
4 gloves garlic, crushed
1 medium onion, very finely chopped
I red pepper, cubed
1 green pepper, cubed
1 cup fresh button mushrooms, sliced
1 can whole tomatoes
1 courgette, cubed
2 tablespoons black olives, sliced
1 ½ tablespoons Italian seasoning
½ teaspoon ground oregano
1 bouillon cube or 1 full teaspoon of bouillon powder
Salt and pepper to taste
In a pan, heat the oils and fry the garlic, onion and peppers, until soft.
Stir in the mushrooms and cook for a further minute or two.
Add the tomatoes and simmer for two minutes.
Next the courgette, olives, Italian seasoning and oregano go into the pan.
Stir in the bouillon powder or hand-crush the bouillon cube into the mix and simmer until thick, stirring occasionally.
Season as required with salt and pepper; add the cooked meat/fish until heated through.