Pan-fried Pork Milanese with Cacio e Pepe Fettuccine
TOTAL TIME34 mins
SKILL LEVELBeginner
SERVINGS4
About this RecipeCrispy Smithfield tenderloin meets creamy Cacio e Pepe fettuccine in this balanced, flavorful dish finished with lemon and fresh basil.
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Ingredients
Gather Ingredients from the list below 3-4 tbsps. Olive oil 1/2 cup All-purpose flour 1/2 tsp. Salt 1/4 tsp. Ground black pepper 2 Large eggs 1 cup Seasoned croutons, crushed 1/3 cup Parmesan cheese, grated or shredded 1 Lemon, quartered 1 tsp. Salt 12 oz. Dried fettuccine pasta 3 tbsps. Unsalted butter 2/3 cup Parmesan or Pecorino Romano cheese, grated or shredded 1/2 tsp. Freshly ground black pepper garnish Freshly torn basil leaves
Gather Ingredients from the list below
Pan-Fried Pork Milanese
Fettuccini
Directions
1.
Preheat the oven to 150°F.
2.
Place the pork loin on a cutting board and trim off any fat or silver skin using a small, sharp knife, then slice the tenderloin into 1/4-inch thick pieces.
3.
Set a large pot of water to boil over high heat.
4.
While the water heats, prepare three shallow bowls: one with flour, salt, and pepper; one with crushed croutons mixed with Parmesan cheese; and one with lightly beaten eggs.
5.
Bread the pork slices one at a time by dipping them first in the flour mixture (shaking off excess), then in the eggs, and finally in the crouton-cheese mixture. Place the breaded pork on a small baking sheet.
6.
Heat oil in a heavy, large skillet over medium heat. Once hot, add enough pork to the skillet without overcrowding and cook until golden brown, about 3 minutes per side.
7.
Drain the cooked pork on a paper towel and repeat with the remaining pieces. Transfer all cooked pork to a clean baking sheet and place it in the oven to keep warm.
8.
Once the water is boiling, add salt and pasta, and cook according to the package directions.
9.
Drain the cooked pork on a paper towel and repeat with the remaining pieces. Transfer all cooked pork to a clean baking sheet and place it in the oven to keep warm.
10.
Add the reserved pasta water and butter to the pot, stirring until the butter melts.
11.
Stir in the cheese and black pepper until a creamy sauce forms, then remove the pot from heat.
12.
Take the pork out of the oven and serve with the fettuccine and lemon wedges, sprinkling torn basil leaves over the top.
