Pork escalope with tagliatelle

I wrote about breaded pork loin steaks and escalopes a while ago, but this is a different version of the dish, a more classically Italian one.

The loin steaks were beaten out, floured, egged, crumbed with Panko crumbs and fried in olive oil and then served with pasta and a tomato and olive sauce.

For this dish, I made a simple tomato sauce by sautéing diced onion, garlic and mildish green chilli in olive oil and then adding a tin of chopped tomatoes, dried oregano and marjoram and simmering until it was nicely reduced. I then added some pitted green and black olives and kept the sauce warm while the pork and tagliatelle cooked.

I added the pasta to the sauce and mixed it in so it was all properly coated and served it with the crisp-coated pork, grated Parmesan and a squeeze of lemon juice.

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