Name: Crispy pork schnitzels with spaghetti alla vodka
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 3
Ingredients: 2 tbsp olive oil; ½ onion, finely chopped; 3 garlic cloves, finely sliced; 50g tomato purée; 500g passata; 60ml vodka; 60ml single cream; 150g spaghetti; 2 basil sprigs, small leaves reserved to garnish; Finely grated parmesan to serve; 2 pork loin steaks, fatty rind removed; 30g plain flour; 1 medium egg, beaten with a pinch of salt and a dash of milk; 80g fresh or panko breadcrumbs; Vegetable or sunflower oil to shallow-fry

Crispy pork schnitzels with spaghetti alla vodka

Crispy pork schnitzel proudly top an all-time favourite pasta dish – spaghetti alla vodka. This easy weeknight recipe offers a double whammy of flavour. Fancy schnitzel with a subtle festive twist? Turkey schnitzels with cranberry ketchup are a weeknight winner all winter long.

Serves3

Hands-on15 min

Oven25 min

DifficultyEasy

Method

Begin by making the pasta sauce. Heat a drizzle of oil in a medium saucepan, then add the onion and garlic. Cook gently for about 7 minutes until softened, then add the tomato purée and stir for a minute. Pour in the passata and simmer for 8 minutes. If you want a smooth sauce, whizz it with a stick blender at this point. Finally, add the vodka and cream and simmer for 7 more minutes.
Meanwhile, bring a large pan of salted water to the boil. Put the pork on a chopping board, then put a sheet of baking paper on top and bash with a rolling pin until thin and flat. Set up 3 wide bowls or trays: one containing flour, one containing the egg and one for the breadcrumbs. Dust each steak with flour, dip in the beaten egg, then coat with the breadcrumbs on both sides.
Add the spaghetti to the boiling water and cook for 10 minutes. Pour enough oil into a large frying pan to just coat the base, then set over a medium heat. Once shimmering hot, add the schnitzels and cook for a couple of minutes on each side until perfectly golden and cooked through. Drain on kitchen paper and sprinkle with salt.
Once the pasta is cooked, drain and add to the sauce, stirring well. Tear in some basil leaves, then divide between plates. Top with the sliced pork and finish with grated parmesan and small basil leaves.