Pork Milanese With Spaghetti


A combination of pork with a crispy outer layer and a spicy sauce coated spaghetti is filling and easy to make.

Pork Milanese
Pork Milanese on top of the sauce coated spaghetti, with vegetables.

Serves 4 people

Serves 4

Cooking time: 1:45



  • 1 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 1 227 g can chopped tomatoes
  • 1 tablespoon tomato purée
  • 1 tablespoon balsamic vinegar
  • 1 pork leg steak (approximately 150 g)
  • 2 tablespoons plain flour
  • 1 egg (beaten)
  • approximately 70 g fresh breadcrumbs
  • 2 tablespoons basil, finely chopped
  • 120 g spaghetti
  • freshly milled black pepper

The main ingredients.


  1. Add the oil to a saucepan and bring it up to a medium heat. Fry the garlic for about a minute, add the chopped tomatoes and the balsamic vinegar. Allow to bubble and bring it down to a simmer for about 15-20 minutes, continuing until the sauce is thick.
  2. While the sauce is being prepared, put the pork between two layers of cling film. Use a rolling pin to bash them until they are roughly 1 cm thick.
  3. Mix the flour together with some freshly milled black pepper on the plate or in a bowl. Beat the egg in a second bowl and have the breadcrumbs in a third. Coat the pork firstly in the flour, followed by the egg then finally the breadcrumbs. Ensure that it is well covered.
  4. Put the coated pork to a hot frying pan and fry it for around five minutes on each side, turning frequently until it is a golden colour. Keep it warm until the pasta is prepared.
  5. Cook the spaghetti, following the packet instructions (in this case, the cooking time was eight minutes). Once finished, thoroughly mix together the spaghetti and tomato sauce, adding the chopped basil. Serve the crispy pork on top of the spaghetti.

More Details

Start by getting the equipment ready. The rolling pin will be used to bash the pork between the layers of cling film.

Some of the main equipment used in the preparation of this recipe. Note the rolling pin to bash the pork steak.

If you are making fresh breadcrumbs, then a food processor such as the one below can prove very useful.

The food processor used to prepare the fresh breadcrumbs.

Especially in the case where you are using frozen bread, remember to make sure that it is broken up into small pieces before placing in the processor. Otherwise, it is difficult for food processor to cut up the pieces efficiently.

The frozen bread needs to be broken into small pieces.

Hopefully, the breadcrumbs should look like the following.

The finished breadcrumbs after processing.

Because the pork steak is quite large, it can be useful to divide it into two pieces, in order to make it easier to flatten it with the rolling pin.

Shows the pork leg steak cut into two pieces.

The following shows the two pieces of pork following the flattening between two pieces of cling film with the rolling pin.

The two pieces of pork steak, following flattening.

The pork will be coated with flour, egg and breadcrumbs. I find that it is easiest if the flour (and seasoning) is put on a plate, rather than in a bowl. The egg and breadcrumbs can go into bowls.

Ingredients for coating the pork.

Here we have the pork, well coated in the mixture.

The pork following coating with egg, flour and breadcrumbs.

This shows the combination of the tomatoes and balsamic vinegar, which is gently bubbling away and thickening.

Bubbling sauce, to be mixed later with the spaghetti.

Add the pieces of coated pork to the frying pan.

Pork added to frying pan.

Fry the pork on medium heat for a few minutes each side, to make sure that the coating is golden brown and that the stakes are cooked through.

Fried pork.

Once the spaghetti has finished cooking, it can be added to the pan with 23 and mixed together thoroughly.

Spaghetti mixed together with the sauce.