My midweek dinner this week was crumbled Pork Chop (Schnitzel) with Fusilli Arrabiata. I have never ordered Arrabiata Pasta ever before because I always thought of it is just a bland chilli sauce of pasta which is meat free, however, it does make a nice accompaniment to meat dish. (Prepared in the Air Fryer)
4 Pork loin chops (on the bone)
1 tsp kosher salt
1 tsp ground black pepper
1 tsp chicken spice
1 tsp 5 spice powder
2 egg whites, lightly beaten
1 cup flour (seasoned with salt, pepper, paprika and garlic and herb)
2 cups bread crumbs
Flatten pork chops between 2 heavy-duty plastic wrap to 1 cm thick.
Season with salt, pepper, chicken spice and 5 spice powder.
Place egg white, flour and bread crumbs in 3 separate shallow dishes.
Dredge each chop in the seasoned flour, then in the egg white and then press into bread crumbs coating evenly.
Place on the lower rack of an Air Fryer and bake for 16 minutes at 200 degrees.
OR Bake in oven at 180C for about 25 minutes.
½ packet fusilli pasta, cooked as directed (or any pasta of choice)
2 tsp olive oil
1 chopped red onion
4 cloves garlic, minced
½ cup white/red wine (or chicken stock)
2 anchovy fillets chopped (optional)
1 tblsp white sugar
1 tblsp chopped fresh basil
1 tblsp crushed red chili flakes
2 sicana chilies
2 tblsps tomato paste
1 tblsp lemon juice
1/2 tsp Italian seasoning
1/4 tsp ground black pepper
2 cans peeled and diced tomatoes
2 tblsps chopped fresh parsley
Mince garlic cloves as finely as you can.
Finely chop a bunch of flat-leaf parsley and set it aside.
Slice onion and cut it into thin strips.
Heat olive oil in deep pan.
Add chili flakes and chilies.
After 5 or 10 minutes turn the heat up and add the onions to the pan, toss to coat with the oil, sprinkle with a pinch of salt, stirring until they’re soft and fully translucent.
Add anchovies (if using).
Add the minced garlic into the pan and stir.
Add peeled tomatoes, and crush.
Add the basil and tomato paste.
Add a ladle of pasta water and let the liquid in the pan come up to a boil, then lower the heat so it settles into a steady simmer.
Leave it alone, except for the occasional stir.
Drain fusilli pasta and add to the sauce.
Garnish with parmesan and fresh parsley.
Prepared, tried and tested by: Melanie Kramar
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