Put a large pan of salted water on to boil. Place the pork escalopes between 2 sheets of baking paper. Bash with a rolling pin, meat mallet or pestle till they are about 1cm thick all over.

Tip 2 tbsp flour onto a plate and mix with a good pinch of salt and pepper. Beat the egg in a wide, 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.

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

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.

While the sauce cooks, check the water. It should be boiling by now. Drop in the spaghetti and cook for 8 mins. When cooked, drain, reserving half a cup of the pasta water. Add the spaghetti and water to the tomatoes and stir, till the liquid thickens and coats the strands. Keep warm.

While the spaghetti cooks, tumble the rocket into a large bowl. Trim the courgette, and use a vegetable peeler to shave it into ribbons, finely slicing the seeded core when you get to it. Add the courgette ribbons and core to the rocket.

Pour 1 tbsp olive 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.

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.