Recipe

Crumbed cutlets with minted peas

This is a quick and easy budget weeknight dinner that your mini master chefs can help prepare.

Jun 29, 2014 2:00pm
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Crumbed cutlets with minted peas
  • 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

Crumbed cutlets with minted peas
  • 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.]

Notes

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

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