Pork piccata with garlic spaghetti

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 915 Kcal, 53g Protein, 70g Carbohydrates, 46g Fat


  • Pasta
  • 350 g spaghetti
  • salted water, boiling
  • 3 tbsp olive oil
  • 3 garlic clove, thinly sliced
  • 0.5 bunch flat-leaf parsley, finely chopped
  • For the crumb coating
  • 0.5 tsp salt
  • 8 pork cutlets (e.g. leg, approx. 80 g each)
  • a little pepper
  • 3 tbsp white flour
  • 4 fresh eggs
  • 80 g grated Gruyère
  • To fry the meat
  • clarified butter for frying

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  • 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.
  • Serve with:

    Grated cheese

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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