Make it Scotch

Pork Milanese with Fresh Tomato Tagliatelle

  • Prep 1 hr 15 mins
  • Cook 5 mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    Start with the pasta. Sift the flour into a large bowl & crack 2 eggs into the middle. Using a fork, mix together until it forms a lump. Add a splash of water if you feel the dough is too dry. Knead for 5-10 minutes until it feels like Play-Doh. Pop the pasta into a freezer bag and chill in the fridge for 30 minutes.
  • 2
    Meanwhile, roughly chop the vegetables and add to a large pan with a splash of oil. Cook over a low heat for 10 minutes. Season with salt & pepper, add the wine and reduce by half. Blend the tomato sauce and check the seasoning. Keep the sauce warm until the pasta is ready.
  • 3
    Set up the pasta machine. Flour the machine and counter, then dust some flour into a large flat dish. Cut the dough in half. Set the machine to its widest/lowest setting (1) and roll half the dough through the machine three times. Fold the pasta in half then roll through setting 1 twice. Turn the machine to setting 2, and run the pasta through twice. Continue until you reach setting 7. Cut the now, long sheet of pasta in half, and run through the tagliatelle attachment. Drop the fresh tagliatelle into the floured dish. Dust the tagliatelle lightly with flour and leave to dry. Continue this process for the remaining pasta.
  • 4
    Season the pork lightly with salt & pepper on both sides, and bash with your fists to tenderise.
  • 5
    Measure out the panko breadcrumbs into a bowl, measure the flour into a 2nd bowl, and beat the egg in a 3rd bowl. Coat the pork steaks, on both sides, in the flour, then the egg, and then in the breadcrumbs. Shallow fry until golden brown on each side. Drain on kitchen paper.
  • 6
    Cook the pasta in salted boiling water for 2 mins.
  • 7
    Drain the pasta and toss in the tomato sauce with 1tbsp of the cooking water. Add chopped parsley and mix until coated. Serve the pasta with a drizzle of good extra virgin olive oil, parmesan cheese, and the crunchy pork steak on the side.
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