Pork Cutlets & Spaghetti

 

My original recipe of this cutlets and pasta dish actually use chicken and penne. With the same concept of dreading the cutlets in flour then pan frying it with butter and incorporating it with pasta in a tomato based sauce. What’s good about this is that you can change it up. You can have it Alfredo sauce and use any kind of pasta noodles.

 

INGREDIENTS:

pork cutlets

1 sm pack of spaghetti noodles (cooked al dente)

1 jar of spaghetti sauce

1 1/2 cup of flour

salt and pepper

dried basil

dried oregano

2 tbsp of sugar

butter for pan-frying

 

Cook your pasta, al dente. Save a cup of the pasta water before draining.

 

Season the flour with salt and pepper.

 

Melt the butter in a nonstick pan. Pan-fry the pork cutlets on each side. Do this in batches.

 

Put the cooked pork cutlets into a plate, set aside.

 

Using the same pan, scrape the bits from the bottom of the pan. Leave it there. That’s going to add flavor to the sauce. Add the spaghetti sauce, then the pasta water into the pan. Season with sugar, dried basil and oregano. Stir, cover then let it boil.

 

Add the cooked pork cutlets, and the spaghetti. Gently stir to incorporate the pasta with the sauce and pork.

 

And of course, the grated parmesan cheese on top of the pasta dish before serving each plate. By the way, you’ll need to cut into the cutlets so have a steak knife on hand too.