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Pork milanese with creamy pasta

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 1 cup grated four cheese blend
  • 2 1/2 cups fresh breadcrumbs
  • 4 x 125g pork leg schnitzels, uncrumbed, halved crossways
  • 2 cups mini penne rigate
  • 1 garlic clove, crushed
  • 300ml pure cream
  • 2 green onions, thinly sliced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons olive oil
  • 300g green beans, trimmed


  • 1
    Place flour on a plate. Pour egg into a shallow bowl. Finely chop 1/3 cup cheese. Combine breadcrumbs and chopped cheese on a plate. Coat 1 piece pork in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining pork, flour, egg and breadcrumb.
  • 2
    Place penne, garlic, cream and 2 cups cold water in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 8 to 10 minutes or until pasta is tender and sauce has thickened. Remove from heat. Stir in 2/3 of the onion and chives and remaining cheese. Season with salt and pepper.
  • 3
    Meanwhile, heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Cook beans in a saucepan of boiling water for 1 to 2 minutes or until just tender. Drain. Serve with pasta and beans and sprinkled with remaining onion and chives.

Source: taste.com.au


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