- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 6 tbsp olive oil
- 2 clove garlic, finely chopped
- 400 g canned chopped tomatoes
- 1 kg loin of pork, well trimmed
- salt, and freshly ground black pepper
- 1 egg, beaten
- 50 ml milk
- 2 tbsp plain flour
- 100 g Japanese panko crumbs, or fresh breadcrumbs
- 4 duck eggs
- 1 packets good quality spaghetti, cooked
- 1 bunch of parsley, finely chopped
- parmesan, grated
- lemon wedges
1. Heat 3 tablespoons of the oil in a saucepan over a moderate heat and fry the garlic until softened. Add the tomatoes and simmer until thick, season and keep warm.
2. Cut the pork into 4 equal sized pieces. Working with one piece of pork at a time, place the pork slices between two large pieces of cling film. Using the flat side of a meat mallet, pound gently until 5mm thick, being careful not to make any splits in the meat. Repeat with the remaining pieces of pork. Season with salt and pepper.
3. Dust the pork in the flour, shaking off any excess. Dip each piece into the beaten egg and allow the excess to drip off. Coat in the breadcrumbs.
4. Heat the remaining oil in a large frying pan until very hot. Place the pork into the oil. (A sign of a good schnitzel is when the bread "bubbles" up while being pan-fried). Cook for about 2 to 3 minutes on each side, until golden brown and cooked through.
5. Remove the schnitzel and keep warm.
6. Crack the eggs into the pan, season and cook to your liking. Place a cooked egg on top of each schnitzel.
7. Add the chopped parsley to the tomato sauce and toss into the pasta.
8. Place a swirl of pasta onto each serving plate, followed by an egg topped schnitzel and some grated Parmesan. Finish with a twist of pepper and a squeeze of lemon and serve immediately.
Rate This Recipe