- 1 garlic clove
- 1 medium free range egg, lightly beaten
- 2 pork steaks
- 40g (1½oz) breadcrumbs
- 10g (¼oz) parmesan
- 100g (4oz) spaghetti
- 1 tbsp (15ml) olive oil
- 200g (7oz) chopped tomatoes
- pinch chilli flakes
- ½ tsp (2.5ml) worcester sauce
- 1 tsp sugar
- to serve
- basil leaves
Crush the garlic and stir into the egg. Then mix the breadcrumbs with the parmesan and set aside.
Using a rolling pin bash the pork until 1cm (¾in) thin, then dip each pork steak into the egg mix followed by the breadcrumbs, coating each well.
In a small saucepan bring the chopped tomatoes, chilli, worcester sauce and sugar to the boil. Leave to simmer gently for 10 minutes.
Meanwhile boil the pasta according to pack instructions (approximately 8-10 minutes) then drain and toss through the tomato sauce.
Pour the oil into a large saucepan and place over a medium heat. Add the pork steaks and fry on each side for 6-8 minutes on each side until golden and cooked through. Serve the pork with the spaghetti and scatter with basil to serve.
Try this – add grated lemon zest to the breadcrumb mixture.