Thursday, November 01, 2018

Spaghetti Milanese with Pork Escalopes

A classic dish this week, one that is quite easy to make. You may use pink veal if you can get it, or chicken breasts, sliced in half and beaten flat
1 Tbsp olive oil - 1 garlic clove, crushed – 400ml tomato passata – 100 ml good chicken stock – 1 Tbsp torn basil leaves - salt and black pepper
420g pack pork fillet, sliced into eight or more 3 cm thick medallions - 2 tbsp plain flour, seasoned with salt and pepper - 1 egg, beaten - 100g fresh breadcrumbs - 2 Tbsp canola oil - 300g spaghetti
Heat the oil in a pan, then fry the garlic for a few seconds. Add the passata, basil and chicken stock and simmer for 10 minutes until the sauce is thickening. Season to taste. If the tomato is rather sharp, add a teaspoon of sugar.
Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Season the pork on both sides. Mix the seasoned flour in one bowl, put the beaten egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. In a hot pan add oil then cook the pork for 3 mins on each side, until golden and cooked through, but not dry. Keep warm.
While you are cooking the Escalopes, cook the spaghetti following pack instructions till al dente. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately. Delicious with an Italian style red wine like a Nebbiolo from Du Toitskloof or Steenberg

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