Gennaro’s Pork Spaghetti Milanese | Gennaro Contaldo

Gennaro’s back, and he’s brought you a delicious spaghetti milanese! Normally using veal, this recipe instead takes a pork cutlet, deep-frying it in a delicious eggy cheesy breadcrumb coating. Add in some spaghetti with tomato sauce and you’ve got a delicious full meal. Buon appetito!

For many other brilliant dishes like this, check out Gennaro’s cookbooks Limoni, Cucina, and Verdure (Pavilion Books)!

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Hi lovely people! Really excited to make this  particular dish. I’m going to make spaghetti   Milanese. What is a spaghetti Milanese?  Well in the 70s in London you know everybody   was working in an office, there was a lot of  Italian coffee bar which also was a restaurant,  

And they had about half an hour time to eat, but  they want to eat a starter and a main. So the   Italian come up with this idea to do a Milanese  which is a cotoletta, Milanese in breadcrumb,  

A proper one. And also on the side to put  some spaghetti, so then you bring everything,   starter and a main course all in a plate. And that  was delicious. The original is made with veal but  

I use pork, it’s good. Oh, you can make it with  chicken as well. First of all with the egg,   right crush eggs. I love the word crushing.  I’m crushing, which I break it. Now you get  

A fork and start to to mix the eggs and the  egg whites. Have a little bit of salt inside,   a little bit of black pepper, grate it over  parmesan. This also will season it. Fantastico.   Mix all together. Parmesan, black pepper, a little  bit salt, the egg, wow. Just dust it with a little  

Bit of flour and the egg. Lovely make sure you go  straight inside the egg. In breadcrumb, turn the   other side. Let me wash my hands I need my hands  very dry, no stick it. You don’t have to bang it,  

People bang it smash this smash this smash…  they’re so thin and then they fill it up with   breadcrumb, and then when they eat they ate  just bread. So when actually you put them in   a breadcrumb press it with your hands, lovely,  you turn around again. Everywhere, okay. Always  

Check the temperature of the oil, which I use  the end of a wooden spoon. I put them inside and   when it start you can see it to bubbly on the  side, that is ready. Then you get the cutlet. Oh my my, couple of minute each  side. Pick him up and do the other  

Side. This is done. Let’s do the rest  and I’ll show you how to serve it. Oh yes. You see when it gets lovely  colour about three to four,   maximum five because I keep  stir it. And that’s this colour,  

Also when I put the fork inside tell me that  is very good. Then I put them in a towel,   and then I go to the next one which already  dipped the eggs, flour and egg. Gentle gentle fire. Well I’m going to wait four to five minutes.  

Well cooked. Just put them on top  here. It’s so beautiful… Right,   the spaghetti is ready and a little tomato  sauce. Wow that is fantastic, on open fire! The pasta is ready this is a proper  proper cooking. Now let’s get the last one,   let’s put them on the side here. Oh my gosh,  

Spaghetti in a bowl. Little bit of parmesan  on top. There, nice lemon. Oh look at this lemon haha! On top. And a last,  not the least, anchovies. Let’s enjoy. And this is spaghetti Milanese. What a  party, look at that with a little anchovies.  

Spaghetti and tomato sauce. Oh my gosh, look  at that perfectly cooked. Little squeeze of lemon. Oh my god… it’s  unbelievable. Spaghetti Milanese, my way. Arrivederci! Why I’m cooking so good! Oh  yeah, yeah… do you want to taste some, Richard?