8 (4 oz.) pork medallions, loin or tenderloin
4 eggs
6 oz. Parmesan cheese, grated
6 oz. cooking oil
1 lb. spaghetti, cooked
2 cloves garlic, crushed
2 oz. olive oil
2 oz. Parmesan cheese
1 slices ham, julienne cut
2 oz. pine nuts, toasted, or crushed walnuts
2 oz. flour
1 pinch basil
Black pepper to taste

Beat the eggs and add 6 ounces of the Parmesan cheese and season with salt and pepper to your liking. Flatten the pork medallions and dust with flour and dip into the egg mixture.

Heat a large skillet with oil and cook the medallions until golden brown on both sides. Remove and place on a paper towel to absorb grease. Pour excess oil from pan.

Add the olive oil to the pan and the cooked spaghetti, pine nuts, black pepper, and ham strips. Toss until heated and sprinkle with remaining Parmesan cheese and basil. Place 4 ounces of spaghetti on each plate and place 2 medallions on each plate and serve. Serves: 4. (Prep and Cooking Time: 1 hour)