Milanese Pork Chop with Spaghetti

Pound the pork loin cutlets thinly, then season both sides with salt and pepper to taste.

Prepare three plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each pork cutlet first in flour, then in egg, and finally in breadcrumbs, ensuring it's fully coated.

Heat a generous amount of vegetable oil in a large skillet over medium heat. Fry the breaded pork cutlets for 3-4 minutes per side, until golden brown and crispy. Remove them and place on paper towels to drain excess oil.

In the same skillet (drain some oil if necessary, or add a little more), sauté the finely chopped onion and garlic in olive oil over medium heat for 3-5 minutes until fragrant. Add the crushed tomatoes, oregano, basil, salt, pepper, and optional sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.

Meanwhile, cook the spaghetti or penne in salted water according to package directions. Drain well. Serve a portion of pasta with the tomato sauce, place one or two slices of fried pork chop alongside, and sprinkle with freshly grated Parmesan cheese.