Proper Pork Parmigiana

  • Serves 2
  • Not too tricky
  • IMG_2885-1-2
  • IMG_2884-1-2-scaled

Recipe Details

This recipe is a bit of a cross between a pork kiev recipe, pork schnitzel and a Milanese. Our peppery Proper Porker British Sausages are made into crispy panko pork patties and combined with a creamy cheesy pasta. Delicious!

Ingredients

For the parmigiana
  • 1 pack of The Jolly Hog Proper Porkers
  • Panko breadcrumbs
  • Egg wash
For the tomato sauce & pasta
  • 1 can of tinned tomatoes
  • 1 garlic clove
  • 1 onion
  • 1 tsp chilli flakes
  • 150g spaghetti
  • 25g butter
  • 1 tsp ground black pepper
  • 50g grated parmesan

Method

  1. Start by squeezing the meat out of The Jolly Hog Proper Porker sausages
  2. Form the pork patties into thin round shapes. Dip each patty in egg wash & then dip into the panko breadcrumbs ensuring the patty is fully coated
  3. Pre heat your oven to 180 degrees and cook your patties in the oven for 30 minutes, or until golden brown & hot in the centre
  4. Whilst your patties are cooking, make the tomato sauce by sautéing chopped onion & garlic in a small amount of olive oil, then adding the tomato sauce and chilli flakes. Allow the sauce to simmer on a low heat for 20 minutes
  5. Cook your pasta in salted boiling water. Heat a frying pan on a medium heat and add the cracked pepper. Lightly toast for a few minutes
  6. Scoop out a few ladles of the pasta water and add to the pan. Add another small ladle of pasta water to a bowl of the parmesan and stir well to create a thick paste
  7. Add your cooked pasta to the frying pan and combine well with the black pepper and pasta water. Turn the heat off and add the parmesan mix. Stir until you have a creamy pasta
  8. Remove the parmigiana from the oven, spoon over the tomato sauce and then top with your cheesy pasta. Enjoy!