Campus News

Last week we asked what kind of recipes you crave and the results in order of votes were: main course; bread; salad and dessert; and soup or stew. So, here’s a main course that sounds absolutely mouthwatering.

Chef Stephen Klassen, a Culinary Arts instructor, shared one of his family’s favourite recipes – pork parmigiana and fettucine alfredo. It’s a delicious dish his two teenage daughters help to prepare, including making from-scratch pasta. For convenience, dried pasta works just fine. The pork can be substituted for chicken in this recipe if you prefer or depending on availability. Chef Stephen says in cooking, as opposed to baking, the recipe is a guideline that can be adjusted to your taste. If you want more cheese in this alfredo sauce, go for it. If you make this, we'd love to see a photo of the final result! And if you have a comfort food favourite recipe you'd like to share with colleagues as a show of your own culinary heart, we'd love to hear from you. Thank you, Chef Stephen!

Fettuccine Alfredo recipe

Yields: 4 portions


400g fettuccine noodles

50g butter

250mL whipping cream

60g (1cup) shaved/grated parmesan cheese

To taste fresh cracked black pepper

To taste salt


  • In boiling salted water, cook your pasta until al dente. Once pasta is cooked drain, oil slightly and set aside in 125mL (1/2 cup) of the pasta water
  • Melt butter in a saucepot. Add cream and cheese, simmer until cheese has melted.
  • Add pasta to cream mixture, season with salt and cracked pepper.
  • If you want a creamy sauce, add some of the pasta water.
  • Serve immediately.

Pork Parmigiana recipe

Yields: 4 portions


4 pork cutlets (125g each)

As needed canola oil for frying

To taste salt

To taste pepper

5mL granulated garlic

10mL Italian seasoning (mixed dry herbs)

250mL flour

375mL dry breadcrumbs

2 eggs

60mL milk

300mL tomato sauce

200g grated mozzarella

100g shaved/grated parmesan cheese


  • Lightly flatten each pork cutlet.
  • Make classic breading station (by following steps 3 to 6)
  • Combine flour, salt, pepper, garlic and herbs in mixing bowl
  • Whisk together milk and eggs
  • Dredge cutlet in seasoned flour mixture, shake off excess flour, dip into egg mixture, again shake off excess.
  • Cover with breadcrumb. Set to the side.
  • In a frying pan, place about a ½ inch of oil. Heat oil to approx. 350 degrees.
  • Place breaded cutlets in oil, gently fry on each side until it is golden brown. Remove from pan place on paper towel to absorb excess oil. Note: only fry one or two at a time, so you do not overcrowd the pan.
  • Preheat broiler in oven.
  • Take fried cutlet top with tomato sauce, mozzarella and parmesan cheese.
  • Place under broiler, until cheese has melted and turned golden.
  • Serve.