Whip up series: Simple pork cutlet pasta

Whip up series: Simple pork cutlet pasta


- 4 pork cutlets

- Salt and pepper to taste

- 1/2 cup all-purpose flour

- 2 eggs, beaten

- 1 cup breadcrumbs

- 2 tablespoons olive oil

- 8 ounces pasta of your choice

- 2 tablespoons butter

- 2 cloves garlic, minced

- 1 cup cherry tomatoes, halved

- Grated Parmesan cheese for serving


  1. Season the pork cutlets with salt and pepper on both sides.
  1. Dip each pork cutlet into the flour, then the beaten eggs, and finally coat them with breadcrumbs.
  1. Heat the olive oil in a large skillet over medium-high heat. Cook the breaded pork cutlets for about 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  1. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
  1. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften and release their juices.
  1. Return the cooked pasta to the skillet and toss it with the garlic, tomatoes, and butter mixture. Season with salt and pepper to taste.
  1. Plate the pork cutlets alongside a portion of the pasta.
  1. Serve with grated Parmesan cheese on top.