Breaded Pork Cutlets - cooking recipe

Ingredients

1/3 cup all-purpose flour
2 None large eggs, lightly beaten
3 oz dried breadcrumbs
4 None pork loin cutlets, trimmed
1 1/3 lbs potatoes, peeled, chopped
2 tbsp butter
2/3 cup milk
1/3 cup vegetable oil
2 None medium tomatoes, halved
12 oz frozen peas
2 sprigs mint leaves

Preparation

Place flour, egg and breadcrumbs in separate bowls. Dredge pork chops in flour, dip in egg and then breadcrumbs to coat evenly. Place on a plate. Cover with plastic wrap and chill for 15 mins.
Meanwhile, place potatoes in a medium saucepan; cover with cold water. Bring to a boil. Boil for 10-12 mins or until tender, then drain and return to pan. Add butter and milk. Mash potatoes until smooth and season to taste.
Heat oil in a large frying pan over moderate heat. Cook pork for 4-5 mins each side or until golden and cooked through. Drain on paper towels. Saute tomatoes in pan for 2 mins or until brown.
Cook peas and mint in a medium saucepan of boiling water for 2 mins. Drain; discard mint. Spoon mashed potato and peas onto plates. Top with tomato and pork cutlets.