Piccata Milanese - Pork Schnitzels with Spaghetti

Piccata Milanese - Pork Schnitzels with Spaghetti

© Photo provided

Piccata Milanese - Pork Schnitzels with Spaghetti

Piccata Milanese - Pork Schnitzels with Spaghetti

© Photo provided

Ingredients (Serves 4)

1
whole pork loin (600-800 g)
50
g
plain white flour
2
eggs
80
g
parmesan cheese
250
g
spaghetti pasta
5
tablespoon
olive oil
salt
black pepper from the mill
nutmeg
150
g
dried tomatoes
50
g
ketchup or tomato sauce
1
red chili pepper
250
g
green asparagus
2
tablespoon
butter
1
teaspoon
baking powder
sunflower oil for baking
  • Put 3 litre of water on to boil  in a large pan, add salt and cook spaghetti until it is al dente. Then strain and season with salt, freshly ground pepper and nutmeg and keep to one side. Retain some water to add to the tomatoes later.
  • Cut the green asparagus from the tip  so each stalk is 10-13 cm long and cover with water in a dish. Add the baking powder and salt, bring to the boil, then turn heat off and leave to infuse with the lid on.
  • Heat and stew the dried and pickled tomatoes with olive oil and a little chilli. Then add ketchup (tomato sauce) and a little hot pasta water. Cook through.
  • Cut the pork into 1 cm thick slices. Salt, pepper, dust each side with flour and dip in an egg wash (freshly beaten eggs). Then coat each side in grated parmesan and bake briefly in hot sunflower oil in a large pan.
  • Serve by placing the pasta, tomato sauce and pork together.