Crispy cutlet with baked beans

Name: Crispy cutlet with baked beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g small onions; 2 Garlic cloves; 1 egg, 1 tablespoon milk; 6-8 TABLESPOONS Cornflakes; 3 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oil; 3 TABLESPOONS Sugar; 300 ml dry red wine; 1 TEASPOON dried thyme; 4 Pork chops (approx. 125 g each); 7-10 Tbsp salt, pepper; 4-5 Tbsp Flour; 2 can(s) (425 ml each) baked beans in tomato sauce; 1 Freezer bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g small onions
2 Garlic cloves
1 egg, 1 tablespoon milk
6-8 TABLESPOONS Cornflakes
3 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oil
3 TABLESPOONS Sugar
300 ml dry red wine
1 TEASPOON dried thyme
4 Pork chops (approx. 125 g each)
7-10 Tbsp salt, pepper
4-5 Tbsp Flour
2 can(s) (425 ml each) baked beans in tomato sauce
1 Freezer bag

Directions

1
Peel onions and garlic. Cut the onions into quarters or eighths depending on their size. Dice garlic. Whisk egg and milk. Put the cornflakes in a freezer bag, close it and crumble them with a cake roll.
2
Mix with the breadcrumbs.
3
Heat 1 tablespoon of oil in a tall frying pan. Fry the onions well in it. Sprinkle with sugar and caramelize until golden brown. Add wine and thyme, bring to the boil and simmer openly for about 10 minutes until the sauce thickens a little.
4
Wash the chops and pat dry. Season with salt and pepper. Turn chops first in flour, then in the egg and finally in the cornflake mixture. Press the breading lightly. Heat 2 tablespoons of oil in a large coated pan.
5
Fry the chops for 4-5 minutes on each side.
6
Heat 1 tablespoon of oil and sauté the garlic in it. Add the beans, bring to the boil and warm up briefly. Season to taste with pepper. Season the red wine onions with salt and pepper. Arrange everything. Serve with farmhouse bread.