PORK MILANESE WITH CACIO PEPE SPAGHETTI

By porklion

Ingredients

• 4 New York (top loin) pork chops, cut about 3/4-inch thick
• 1/2 cup flour
• 2 large eggs
• 3/4 cup Italian-seasoned bread crumbs, without cheese
• Olive or vegetable oil, for frying
• Parsley , chopped, as garnish
• Lemon wedges , as garnish
• 8 ounces spaghetti
• 1/2 cup Parmesan cheese, (preferably Parmigiano-Reggiano), freshly grated
• 1/2 cup Romano cheese, freshly grated, or more Parmesan
• 1/4 teaspoon black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from porkbeinspired.com

Preparation

Step 1

Cooking Directions

Preheat oven
to 200 degrees F. Line a large rimmed baking sheet with a wire rack.

To make the
Pork Milanese: One at a
time, place pork between two 1-gallon plastic storage bags. Using a flat meat
pounder or a rolling pin, pound the pork until wider and about 1/3 inch thick.
Spread flour in a shallow, wide bowl. Beat eggs in a second bowl and spread bread
crumbs in a third bowl. Coat pork chop in flour, shaking off excess, dip in
eggs and then coat with bread crumbs. Place on another baking sheet and let
stand 5 minutes to set coating.

Pour enough
oil into skillet to come about 1/8 inch up
sides of pan and heat over moderately high heat until oil shimmers. In two
batches without crowding, add pork and cook, adjusting heat so pork does not
burn, until underside is golden brown, 2 to 3 minutes. Flip pork and cook until
other side is golden brown, 2 to 3 minutes more. Transfer to wire rack and keep
warm in oven while cooking remaining pork.

Meanwhile,
make the cacio e pepe: Bring a large pot of salted water to a boil over high heat.When second batch of pork is in skillet, add
spaghetti to water and cook according to package directions. Scoop out, reserve
1/3 cup of cooking water, discard the rest. Drain spaghetti and return to pot.
Add Parmesan and Romano cheeses and pepper. Mix well, adding enough of the cooking
water to make a creamy sauce.

Transfer
pork and pasta to dinner plates. Sprinkle with parsley and serve hot with lemon
wedges.

Serves: 4