Name: Pork cutlets with tomato and capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 cup (35 grams) flour; 4 150 gram pork cutlets; 1 tablespoon oil; 1 eschalot, finely chopped; 1 tablespoon baby capers, rinsed; 1 250 gram punnet cherry tomatoes, halved; 1 lemon, rind grated and juiced; steamed green beans, snow peas, to serve

Pork cutlets with tomato and capers

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1/4 cup (35 grams) flour

4 150 gram pork cutlets

1 tablespoon oil

1 eschalot, finely chopped

1 tablespoon baby capers, rinsed

1 250 gram punnet cherry tomatoes, halved

1 lemon, rind grated and juiced

steamed green beans, snow peas, to serve

Method

1.Place flour in a shallow bowl and season well. Dust cutlets with flour, shaking off any excess. In a large frying pan, heat half oil on high. Cook cutlets 3-4 minutes each side. Remove from pan and set aside to keep warm.

2.In same pan, heat remaining oil on medium. Cook eschalot 3 minutes, until soft. Add capers and tomato and cook 2 minutes. Add lemon rind and juice and stir 1 minute. Season to taste.

3.Serve cutlets with steamed vegetables and spoon over tomato and caper sauce.

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Ingredients

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