Ingredients
10 total- 300g pack M&S British Outdoor-bred Pork Loin Medallions
- 50g M&S plain flour
- 1 M&S large egg, beaten
- 60g M&S white breadcrumbs
- 20g M&S parmesan, finely grated, plus extra to serve
- 1 M&S lemon, zest and wedges
- 320g M&S spaghetti
- 280g M&S Collection Italian tomato and vodka pasta sauce
- M&S Olive oil for frying
- 1 small handful fresh M&S basil
Method
6 stepsStep 1
Season the pork medallions well. Put the flour, egg and breadcrumbs into three separate bowls. Stir the parmesan and lemon zest into the breadcrumbs.
Step 2
Coat each medallion in flour, then egg, then the breadcrumb mixture, pressing gently so it sticks.
Step 3
Bring a large pan of salted water to the boil and cook the spaghetti for 9–11 mins, until al dente. Reserve a mug of cooking water, then drain.
Step 4
Warm the tomato and vodka sauce gently in a wide pan. Add a splash of the reserved pasta water if needed, then toss through the spaghetti until evenly coated. Cover and set aside until ready to serve.
Step 5
Meanwhile, heat a generous layer of olive oil in a large frying pan over a medium heat. Fry the pork medallions in batches for 2–3 mins per side, until crisp, golden and cooked through. Drain on kitchen towel.
Step 6
Divide the spaghetti between the plates. Top with the pork Milanese, scatter over the basil and finish with extra parmesan, black pepper and lemon wedges for squeezing, if you like.