Breaded Pork Cutlets

• 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

1. 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.
2. 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.
3. 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.
4. 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.

flour, eggs, breadcrumbs, pork loin cutlets, potatoes, butter, milk, vegetable oil, tomatoes, frozen peas, mint

Taken from recipes-plus.com/api/v2.0/recipes/20805 (may not work)