Pork Schnitzel with spaghetti milanese

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Pork schnitzel

Pork schnitzelChildren and adults alike will love this crispy pork Schnitzel and the tomato spaghetti that they are served with.

Schnitzels are traditionally made with veal but because this is expensive pork or chicken make a good alternative. So long as the pork is boneless you can use loin, steaks or chops – look for what’s on offer and adapt the recipe accordingly. The Schnitzel can be served with potatoes – mashed or boiled – but for a meal with a difference Spaghetti Milanese is a winner. Alternatively make the spaghetti Milanese and serve with grilled pork chops or baked chicken thighs.

Serves: 4 – 6

Preparation: 20 minutes to prepare; 10 minutes cooking time

Ingredients:

For the Spaghetti Milanese

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8 medium tomatoes, roughly chopped with most seeds and the core discarded
  • 1 tsp sugar
  • 250g spaghetti
  • Pinch dried herbs
  • Handful Parmesan
  • Salt & pepper

For the Schnitzel

  • 8 boneless pork chops, loin steaks or leg escalope (if more than 1cm thick place between two pieces of cling film and beat with a rolling pin until thinner)
  • 3 tbsp flour
  • 2 eggs, beaten
  • 150g breadcrumbs
  • ½ tsp fresh sage, finely chopped (optional)
  • 2 tbsp flavourless oil (grapeseed, sunflower)

Method:

  • Preheat oven – fan 100C/120C/gas 2
  • Heat the olive oil in a saucepan, add the onion, tomato, mixed herbs, seasoning and garlic and cook gently for 15 minutes
  • Mix the breadcrumbs, sage and a pinch of salt and pepper in a bowl
  • Dip the pork in the flour, then the egg and then the breadcrumbs until well covered
  • Heat the flavourless oil in a frying pan, fry the pork in batches for 3-4 minutes on either side. Place in oven to keep warm
  • Cook the spaghetti according to instructions
  • Drain the spaghetti and toss with the tomato mixture, the remaining olive oil and the Parmesan then serve with the Schnitzel on the side

Recipe tip: Schnitzel can be made up to the point of frying and either kept covered in the fridge for a few days or in the freezer for longer. Defrost completely before cooking in the oven as per the recipe.

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