Breaded Pork Cutlets With Vegetables And Penne - cooking recipe

Ingredients

75 g cherry tomatoes, halved
1/2 None yellow bell pepper, seeded and cut into strips
1 None small red onion, peeled, halved and cut into strips
2 cloves garlic, peeled and diced
1 tbsp oil
1 can (425ml) chopped tomatoes
1 pinch sugar
6 None pork cutlets (about 120g each)
150 g Parmesan cheese, grated
8 tbsp breadcrumbs
3 None eggs
5 tbsp plain flour
4-5 tbsp clarified butter
300 g penne pasta
5 stems basil, chopped

Preparation

Heat the oil in a saucepan and saute the onion and garlic for 5 mins. Add the pepper and saute for 3-4 mins. Add the canned tomatoes, bring everything to a boil and simmer for 15 mins over a low heat. After 10 mins, add the cherry tomatoes and sugar. Season to taste and keep warm.
Cut the pork cutlets in half, place in a plastic food bag and tenderize using a meat mallet. Mix the breadcrumbs and the cheese. Whisk the eggs in a deep dish. Coat the cutlets first in the flour, then the egg and finally the breadcrumbs.
Cook the penne in boiling salted water according to the package directions. Heat the clarified butter in a large skillet and fry the cutlets for 4 mins, turning as necessary. Drain the penne and stir it into the tomato and vegetable sauce. Serve the cutlets and penne, sprinkled with basil.