- 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
- Sea salt
- Freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- 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.