Name: Crumbed cutlets with minted peas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup plain flour; 2 eggs, lightly beaten; 3/4 cup packaged dried breadcrumbs; 4 pork loin cutlets, trimmed; 600 gram potatoes, peeled, chopped; 30 gram butter; 2/3 cup milk; 1/3 cup vegetable oil; 2 medium tomatoes, halved; 2 cup frozen peas; 1/2 cup mint leaves

Ingredients

1/4 cup plain flour

2 eggs, lightly beaten

3/4 cup packaged dried breadcrumbs

4 pork loin cutlets, trimmed

600 gram potatoes, peeled, chopped

30 gram butter

2/3 cup milk

1/3 cup vegetable oil

2 medium tomatoes, halved

2 cup frozen peas

1/2 cup mint leaves

Method

1.[KIDS: Place flour, egg and crumbs in separate bowls. Coat pork in flour. dip in egg and then breadcrumbs to coat evenly. Place on a plate. Cover with plastic food wrap; chill for 15 minutes.]

2.Meanwhile, place potato in a medium saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minute or until tender. Drain: return to pan. [KIDS: Add butter and milk: mash potato until smooth. Season with salt.]

3.Heat oil in a large frying pan over moderate heat. Cook pork for 4-5 minutes each side or until golden and cooked. Drain on paper towels. Cook tomato in pan for 2 minutes or until brown.

4.Cook peas and mint in a medium saucepan of boiling water for 2 minutes. Drain; discard mint.

5.[KIDS: Spoon mashed potato and peas onto plates. Top with tomato and pork cutlets.]

Chill crumbed cutlets before cooking to keep crumb intact during cooking.
Note

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Ingredients

Method

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