Golden Pork Schnitzel with Tomato & Basil Spaghetti | Abel & Cole
Golden Pork Schnitzel with Tomato & Basil Spaghetti
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Prep: 20 mins
Cook: 20 mins
For this dish we’ve put a spin on a couple of classics and piled them onto one plate – organic British pork escalopes are coated in breadcrumbs and fried until golden, then served on a summery nest of garlic-scented strands of tomato and basil spaghetti.
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1041 kcal
(per portion)
Ingredients you'll need
  • 2 pork escalopes
  • 2 tbsp flour
  • 1 egg
  • 50g breadcrumbs
  • 1 onion
  • 2 garlic cloves
  • 250g cherry tomatoes
  • 1 courgette
  • 50g rocket
  • 45g butter
  • A handful of basil, leaves only
  • 200g spaghetti
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
Step by step this way
  • 1.

    Place the pork escalopes between 2 sheets of cling film or baking paper. Bash with a rolling pin till they are about 1cm thick.

  • 2.

    Tip 2 tbsp flour onto a plate and mix with a good pinch of salt and pepper. Beat the egg in a shallow bowl. Pour the breadcrumbs onto a separate plate. Dip the pork escalopes in the flour, then the egg, then in the breadcrumbs to coat them. Set aside.

  • 3.

    Peel and finely chop the onion. Peel and grate the garlic cloves. Slice the cherry tomatoes in half.

  • 4.

    Tumble the rocket into a large bowl. Trim the courgette, and use a vegetable peeler to create ribbons. Add to the rocket.

  • 5.

    Melt the butter in a large pan over a medium heat. Slide in the onion and garlic and fry gently, stirring occasionally, for 3-4 mins. Stir in the cherry tomatoes, half the basil leaves and a good pinch of salt and pepper. Reduce the heat to low and cook gently for 8 mins.

  • 6.

    While the sauce cooks, fill a pan with boiling water and add a good pinch of salt. Return to the boil, then drop in the spaghetti and cook for 8 mins. When cooked, drain well, reserving half a cup of the pasta water. Add the spaghetti and water to the tomatoes and stir well, till the liquid thickens and coats the strands. Keep warm.

  • 7.

    Pour 1 tbsp oil into a large frying pan and bring to a medium-high heat. Add the breaded pork escalopes and fry for 3-4 mins on each side, till golden and crispy.

  • 8.

    Toss the rocket and courgette ribbons with a pinch of salt and pepper and 1 tsp olive oil. Pile the spaghetti into 2 warm bowls and scatter over the remaining basil. Top each bowl with a golden pork schnitzel and serve.

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