Pork piccata with garlic spaghetti

Pork piccata with garlic spaghetti

Total: 25 min. | Active: 25 min.
Nutritional value / people: 915 kcal
, Fat: 46 g
, Carbohydrate: 70 g
, Protein: 53 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


350 g spaghetti
salted water, boiling
3 tbsp olive oil
3 garlic cloves, thinly sliced
½ bunch flat-leaf parsley, finely chopped

For the crumb coating

8 pork cutlets (e.g. leg, approx. 80 g each)
½ tsp salt
a little pepper
3 tbsp white flour
4 fresh eggs
80 g grated Gruyère

To fry the meat

clarified butter for frying
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How it's done

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Cook the spaghetti in salted water until al dente, drain. Heat the oil in the same pan, sauté the garlic for approx. 2 mins. Add the spaghetti and parsley, cover and set aside.

For the crumb coating

Season the meat. Empty the flour into a shallow dish. In a deep bowl, beat the eggs with the cheese. Toss the meat in the flour and then in the cheese mixture.

To fry the meat

Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the pork in batches over a medium heat for approx. 2 mins. on each side.

Serve the spaghetti with the pork.

Good to know
Serve with: Grated cheese

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