Breaded pork cutlets

60 min

Method

Crack the eggs into a shallow bowl, and lightly beat them with a fork. 

In another shallow bowl, combine breadcrumbs, salt and pepper. 

Wipe the cutlets with kitchen towel and then turn them first in the egg and then in the breadcrumb mixture to coat them. 

Fry until well browned, 4.5 minutes on each side. 

Boiled carrots

Cut the carrots into small cubes, add butter and boil in water for about 30 minutes with the lid on. 

Add sugar, salt, pepper and all-purpose flour, and cook for another 15 minutes. 

Serve this dish with boiled potatoes. 

Ingredients

To serve 4

• 4 pork cutlets (no bones)
• 2 eggs
• 200 ml breadcrumbs for coating
• 1 tsp salt
• 0.5 tsp pepper

For the carrots:

• 500 g carrots
• 30 g (2 tbsp) butter
• 1 tbsp sugar
• 10 g all-purpose flour
• salt and pepper
• 800 g potatoes 

Nutritional value per serving/per 100 g

Allergen content

Last revised: 09/06/23, Published: 23/05/23