Milanese Pork Chop

Milanese pork chop is an eternal favourite of Hungarian restaurants: crisp-fried pork loin, crowned with a tomatoey, mushroomy spaghetti ragù and melting cheese.

1. Cut the pork loin into slices, pound them a little, salt and pepper them, and in hot oil fry both sides golden brown.

The Milanese ragù

2. Chop the onion finely, and in a little oil sweat it glassy, then add the crushed garlic.

3. Add the sliced button mushrooms, and fry them until their liquid cooks off.

4. Add the tomato sauce, and boil it together for a few minutes.

5. Cook the spaghetti in plenty of salted water, strain it, and toss it together with the ragù.

6. Pile the Milanese ragù onto the fried loin slices, sprinkle over the grated Trappista cheese, and serve immediately.

Tip: It is best with freshly grated cheese – on the plate it melts nicely over the hot ragù.