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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
Start by getting the equipment ready. The rolling pin will be used to bash the pork between the layers of cling film.
If you are making fresh breadcrumbs, then a food processor such as the one below can prove very useful.
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.
Hopefully, the breadcrumbs should look like the following.
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.
The following shows the two pieces of pork following the flattening between two pieces of cling film with the rolling pin.
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.
Here we have the pork, well coated in the mixture.
This shows the combination of the tomatoes and balsamic vinegar, which is gently bubbling away and thickening.
Add the pieces of coated pork to the 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.
Once the spaghetti has finished cooking, it can be added to the pan with 23 and mixed together thoroughly.