• 1 lb. fillet of pork
• 1 lb. tomatoes
• 1/2 C. strong grated cheese, preferably Parmesan or Cheddar
• 1 1/4 C. whipping cream
• 6 Tbs. chili sauce of the milder type
• 1 - 2 eggs
• 2 Tbs. Dijon-type mustard
• good 1/3 - 2/3 C. fine dried breadcrumbs, preferably unsweetened salt, white pepper

Cut the fillet of pork in 1/4 - 1/2" slices. Flavor with salt and pepper. Dip the meat first in beaten egg and then in the breadcrumbs that first have been mixed with the grated cheese. Brown the meat and slice the tomatoes. Grease an oven-proof dish and alternate tomato slices and meat, like roof-tiles (?). Mix cream, chili sauce, and mustard. Pour in the frying pan and let thicken slightly. Pour over the meat and sprinkle with remaining cheese. Put the dish in the oven at 475F for about 10 - 15 minutes. Serve with boiled potatoes or rice and a crisp salad.

Serves 4.