Name: Milanese Pork Chop with Spaghetti
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Ingredients: 6 pcs Boneless pork loin cutlets; 100 g All-purpose flour; 3 large Eggs; 200 g Breadcrumbs (panko); 500 ml Vegetable oil (for frying); 400 g Spaghetti or penne pasta; 800 g Canned crushed tomatoes; 1 medium Onion; 3 cloves Garlic; 1 tsp Dried oregano; 1 tsp Dried basil; 2 tbsp Olive oil; 50 g Grated Parmesan cheese (for serving); 1 tsp Sugar (optional); 0 to taste Salt; 0 to taste Freshly ground black pepper

Steps

Prepare the Meat

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

Breading

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.

Fry the Meat

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.

Prepare Tomato Sauce

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.

Cook Pasta & Serve

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.

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