Cutlet in cheese cover with noodle salad

Name: Cutlet in cheese cover with noodle salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Noodles; 7-10 Tbsp Salt; 100 g frozen peas; 1 can(s) (314 ml, 175 g) Mandarin Oranges; 1/4 Head iceberg lettuce; 100 g Salad mayonnaise (50 % fat); 150 g clotted cream; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 80 g medieval Gouda cheese; 4 TABLESPOONS Breadcrumbs; 1 Egg; 1 TABLESPOON Milk; 4 (150 g each) Pork chops; 30 g Butter or margarine; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Noodles
7-10 Tbsp Salt
100 g frozen peas
1 can(s) (314 ml, 175 g) Mandarin Oranges
1/4 Head iceberg lettuce
100 g Salad mayonnaise (50 % fat)
150 g clotted cream
7-10 Tbsp Pepper
7-10 Tbsp Sugar
80 g medieval Gouda cheese
4 TABLESPOONS Breadcrumbs
1 Egg
1 TABLESPOON Milk
4 (150 g each) Pork chops
30 g Butter or margarine
7-10 Tbsp Lemon slices

Directions

1
Cook the pasta in boiling salted water for about 10 minutes until al dente. Drain, rinse with cold water and leave to cool. Defrost peas. Drain mandarin oranges, catching the juice.
2
Clean, wash and cut the salad into strips. Stir mayonnaise, sour cream and 3 tablespoons of mandarin juice until smooth. Season to taste with salt, pepper and sugar. Mix noodles, peas, mandarin oranges and salad with the dressing.
3
Grate the cheese and mix with the breadcrumbs. Whisk egg and milk. Rinse chops in cold water and pat dry. Season with salt and pepper. First whisk in the beaten egg, then turn in the cheese breading and fry in the hot fat on both sides for about 5 minutes.
4
Arrange one cutlet each with salad and lemon slices.