You’ll Need
For the Pork Milanese
2 boneless pork loin steaks (180–200g each)
60g plain flour
2 eggs, beaten
80g panko breadcrumbs
40g Parmesan, finely grated
1 tsp garlic powder
1 tsp dried oregano
1 tbsp chopped fresh parsley
1 tbsp olive oil
Oil spray
Sea salt
Freshly cracked black pepper
For the Truffle Tagliatelle
250g fresh tagliatelle
20g butter
2 cloves garlic, finely grated
150ml double cream
50g Parmesan, finely grated
1 tsp truffle paste or 1 tsp truffle oil
Freshly cracked black pepper
To Serve
Rocket leaves
Parmesan shavings
Lemon wedges
Fresh parsley
Optional but Dangerous
Black truffle shavings
Crispy pancetta
Wild mushrooms
Toasted pine nuts
Method
Remove the pork from the fridge 20 minutes before cooking.
Place each pork steak between two sheets of baking paper and gently flatten with a rolling pin until approximately 1cm thick.
Season both sides with sea salt and freshly cracked black pepper.
Mix together the panko breadcrumbs, grated Parmesan, garlic powder, oregano and chopped parsley.
Coat each pork steak in the flour, then the beaten egg, before pressing firmly into the Parmesan breadcrumb mixture until completely coated.
Lightly brush each steak with the olive oil and spray lightly with oil.
Preheat your air fryer to 200°C.
Place the pork into the basket in a single layer.
Air fry for 10–12 minutes, turning halfway through, until the coating is beautifully golden, crisp and the pork reaches an internal temperature of 63°C.
Allow the pork to rest for 3–4 minutes.
Meanwhile, cook the tagliatelle according to the packet instructions until al dente.
While the pasta cooks, melt the butter in a frying pan over a medium heat.
Add the garlic and cook for 30 seconds until fragrant.
Pour in the double cream and bring to a gentle simmer.
Stir through the grated Parmesan until melted.
Add the truffle paste or truffle oil and season with freshly cracked black pepper.
Drain the tagliatelle, reserving a splash of the cooking water.
Toss the pasta through the sauce, adding a little reserved pasta water if needed until the sauce becomes smooth, glossy and coats every strand.
Twirl the truffle tagliatelle onto warm serving plates.
Place the crispy Parmesan-crusted pork Milanese alongside.
Finish with Parmesan shavings, a handful of fresh rocket, chopped parsley and a wedge of lemon for squeezing over just before eating.