Bear's Spaghetti Schnitzel

Method

1. In a dry frying pan over a medium heat, lightly toast the pine nuts for 2–3 minutes until fragrant and golden-brown. Transfer to a plate to cool completely.

   3 mins

2. In a food processor or mortar and pestle, blitz the dried wild garlic leaves, toasted nuts, 50 g grated Sbrinz, ½ teaspoon salt and a pinch of black pepper, slowly drizzling in the 100 ml olive oil until a vibrant, textured pesto forms. Set aside.

3. Place the chicken thighs between two sheets of baking paper or plastic wrap and gently pound with a rolling pin or meat mallet to an even thickness of about 8–10 mm. Set up three shallow bowls: flour seasoned with ½ teaspoon salt and ¼ teaspoon pepper; the beaten eggs; and the panko. Dredge each thigh in the seasoned flour and shake off the excess, coat in egg, then press firmly into the panko until completely and evenly coated.

4. Bring a large pot of well-salted water to a rolling boil. Add the spaghetti and cook until just al dente according to the packet instructions, usually 9–10 minutes. Reserve 60 ml of the starchy pasta water, then drain the spaghetti in a colander.

   10 mins

5. While the pasta cooks, heat the 2 teaspoons of olive oil in a skillet or frying pan over a high heat until smoking hot. Add the whole tomatoes in a single layer and let them blister undisturbed for 2 minutes. Shake the pan and cook for another 2–3 minutes until charred, softened and bursting. Season lightly with flaky salt and pepper, then transfer to a small dish and keep warm.

   5 mins

6. Wipe out the skillet, or heat a separate wide pan, with the 60 ml neutral oil over a medium-high heat. When the oil is shimmering, at about 175°C, add the crumbed thighs without overcrowding the pan. Shallow-fry for 3–4 minutes per side until deeply golden, crisp and cooked through, with an internal temperature of 75°C. Transfer to a chopping board lined with paper towels to drain for 2 minutes, then slice across into thick diagonal ribbons.

   10 mins

7. Return the drained warm spaghetti to the cooking pot off the heat. Add the wild garlic pesto and 2–3 tablespoons of the reserved warm pasta water. Toss vigorously with tongs until the pasta is coated in a glossy, vibrant green sauce.

8. In 4 large, warm, shallow bowls, twirl a generous mound of the green spaghetti into one section and fan out the sliced schnitzel along the opposite edge. Spoon a cluster of the blistered tomatoes alongside and tuck a lemon wedge into each bowl.

9. Bring to the table with a small dish of extra grated Sbrinz and a pinch bowl of flaky salt so everyone can finish their bowl to taste. Squeeze the lemon over just before eating.