Pork Cutlets with Spaghetti
Transform your dinner table into an Italian-inspired feast with this recipe for Pork Cutlets with Spaghetti, a perfect balance of crispy, golden-brown cutlets and saucy, herb-infused pasta. Juicy pork cutlets are pounded thin, breaded with a Parmesan-panko crust, then pan-fried to perfection, offering a satisfying crunch in every bite. Paired with al dente spaghetti tossed in a rich, garlicky tomato sauce seasoned with oregano and basil, this dish delivers restaurant-worthy flavor in under an hour. Garnished with fresh parsley and extra Parmesan, this comforting yet elegant meal is ideal for weeknight family dinners or impressive entertaining.
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Recipe Information
Ingredients
- 4 pieces pork cutlets
- 300 grams spaghetti
- 100 grams all-purpose flour
- 2 pieces eggs
- 150 grams panko breadcrumbs
- 50 grams Parmesan cheese
- 3 tablespoons olive oil
- 1 tablespoon butter
- 3 pieces garlic cloves
- 400 grams crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon sugar
- 2 tablespoons fresh parsley
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil for the spaghetti.
Place the pork cutlets between two pieces of plastic wrap, and use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
Set up a breading station with three shallow bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with grated Parmesan cheese.
Dredge each pork cutlet in the flour, dip it in the eggs, and coat it in the panko mixture. Set aside on a plate.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Cook the breaded cutlets for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain any excess oil.
In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
Pour in the crushed tomatoes, and stir in dried oregano, dried basil, sugar, salt, and pepper. Simmer the sauce for 10-12 minutes to allow the flavors to meld.
Meanwhile, cook the spaghetti in the boiling salted water until al dente according to the package instructions. Reserve 1/2 cup of pasta water before draining the spaghetti.
Toss the cooked spaghetti with the tomato sauce, using reserved pasta water to adjust the consistency if needed.
Serve the spaghetti on plates, topped with the breaded pork cutlets. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 8.3 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 198 mg | 15% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
