- 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.
Top Tip for making Pork Escalope with Spaghetti
Try this – add grated lemon zest to the breadcrumb mixture.