for 4 person

Pasta

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

For the crumb coating

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

To fry the meat

clarified butter for frying

How it's done

Pasta

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.

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