Pork Milanese and spaghetti recipe
This traditional Italian dish feels a bit special, but as it only takes 30 minutes to make you can enjoy it as an easy weeknight dinner for two. The pork is flattened and breadcrumbed and served with spaghetti and a simple tomato sauce.
See method- Serves 2
- 10 mins to prepare and 20 mins to cook
- 728 calories / serving
Ingredients
- 225g pork fillet (see Tip)
- 2 tbsp plain flour
- 1 free-range egg, beaten
- 30g fresh white breadcrumbs
- 20g butter
- 1 tsp olive oil
- 5g whole fresh sage leaves
- 150g spaghetti
- 50g watercress
For the sauce
- 2 tsp olive oil
- 2 garlic cloves, crushed
- ½ tsp dried oregano
- 1 tsp Worcestershire sauce
- 400g tin chopped tomatoes
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Shop ingredientsEach serving contains
- Energy
- 3065kJ 728.0kcal
- Fat
- 26g
- Saturates
- 9g
- Sugars
- 11g
- Salt
- 1.4g
of the Reference intake
Carbohydrate 86.5gProtein 43.8gFibre 5.8g
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- To make the sauce, heat the oil in a saucepan over a low heat. Add the garlic and oregano and fry for 20 secs. Add the Worcestershire sauce and tomatoes. Simmer for 10 mins.
- Meanwhile, put the pork on a board and cover with clingfilm. Bash with a rolling pin to 8mm-thick. Cut the pork into 4.
- Put the flour, egg and breadcrumbs in 3 separate shallow bowls. Season the pork, then dip each piece into the flour, egg and finally the breadcrumbs.
- Heat a frying pan over a medium heat and add the butter and oil. When the butter sizzles, add the pork and cook for 7-8 mins, turning, until golden and cooked through. Add the sage to the pan for the last few mins of cooking.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta to pack instructions. Drain and mix into the sauce; season. Keep over a low heat for 1-2 mins to heat through.
- Divide the pasta between 2 plates. Top with the pork, watercress and sage.
- Tip: An average pork fillet is about 450g in weight, so you could easily double this recipe to feed 4, or save the remaining pork for another recipe, such as this quick and easy five-spice pork stir-fry.
- See more Pork recipes
Freezing and defrosting guidelines (sauce only)
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
