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🍽️ Crispy Pork Cutlets with Fusilli in Creamy Tomato Mozzarella Sauce

741 kcal · 30 min · 4 servings

Crispy Pork Cutlets with Fusilli in Creamy Tomato Mozzarella Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with fan setting.
  2. 2. Bring two liters of water with salt to a boil in a pot.
  3. 3. Wash the tomatoes and remove the green stems.
  4. 4. Cut the tomatoes into four equal quarters.
  5. 5. Peel the onions and the garlic.
  6. 6. Cut the onions into coarse strips.
  7. 7. Roughly chop the garlic.
  8. 8. Place the tomatoes, onions, and garlic into a baking dish.
  9. 9. Drizzle two tablespoons of oil over the vegetables.
  10. 10. Season the mixture with salt.
  11. 11. Sprinkle one teaspoon of sugar over the mixture.
  12. 12. Place the baking dish on the middle rack in the oven.
  13. 13. Roast the vegetables for about 20 minutes until they are golden brown.
  14. 14. Turn the vegetables once after 10 minutes.
  15. 15. Wash the lemon under running water.
  16. 16. Grate one teaspoon of fine lemon zest.
  17. 17. Halve the lemon crosswise.
  18. 18. Cut the lemon halves into thin wedges.
  19. 19. Pat the mozzarella dry with kitchen paper.
  20. 20. Tear the mozzarella into pieces about two centimeters in size.
  21. 21. Wash the basil under cold water.
  22. 22. Shake the basil dry.
  23. 23. Pluck the basil leaves from the stems.
  24. 24. Cook the fusilli in the prepared salted water.
  25. 25. Cook the pasta for about four minutes until al dente.
  26. 26. Ladle one cup of the pasta water aside and set it aside.
  27. 27. Drain the pasta in a colander.
  28. 28. Rinse the pork under running water.
  29. 29. Pat the meat dry with kitchen paper.
  30. 30. Pound the meat slightly flat using the heels of your hands.
  31. 31. Mix four tablespoons of flour with the lemon zest on a plate.
  32. 32. Add a pinch of salt to the flour mixture.
  33. 33. Take the baking dish with the roasted tomatoes out of the oven.
  34. 34. Add four tablespoons of butter to the tomatoes.
  35. 35. Puree the tomatoes and butter finely in a tall, narrow container.
  36. 36. Heat the remaining oil in a large pan over medium heat.
  37. 37. Coat the pork cutlets in the flour mixture.
  38. 38. Press the flour firmly onto the meat.
  39. 39. Shake off excess flour from the meat.
  40. 40. Fry the cutlets in the hot oil until golden brown.
  41. 41. Fry the cutlets on both sides for about two minutes each.
  42. 42. Turn the cutlets occasionally while frying.
  43. 43. Place the finished cutlets on kitchen paper to absorb excess fat.
  44. 44. Mix the drained fusilli with the tomato sauce in a pot.
  45. 45. Heat the pasta with the sauce for one to two minutes over medium heat.
  46. 46. Add some of the previously saved pasta water if needed.
  47. 47. Loosen the sauce with the pasta water.
  48. 48. Season the pasta to taste with pepper and salt.
  49. 49. Plate the fusilli with the sauce on plates.
  50. 50. Place the pork cutlets next to the pasta.
  51. 51. Distribute the mozzarella pieces over the dish.
  52. 52. Garnish the dish with the fresh basil leaves.
  53. 53. Serve the lemon wedges on the side.
  54. 54. Serve the dish immediately and enjoy your meal.

Nutrition per serving