Fried cutlet with mashed potatoes & pea vegetables

Name: Fried cutlet with mashed potatoes & pea vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp salt, pepper; 1 Onion (e.g. red); 3 TABLESPOONS Oil; 400 g frozen peas; 2 Eggs; 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS Oatmeal; 3 released pork chops (approx. 250 g each); 4 TABLESPOONS Flour; 150 ml Milk; 2-3 TABLESPOONS Butter; 7-10 Tbsp Nutmeg; 1⁄2 Federation Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp salt, pepper
1 Onion (e.g. red)
3 TABLESPOONS Oil
400 g frozen peas
2 Eggs
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS Oatmeal
3 released pork chops (approx. 250 g each)
4 TABLESPOONS Flour
150 ml Milk
2-3 TABLESPOONS Butter
7-10 Tbsp Nutmeg
1⁄2 Federation Parsley

Directions

1
Peel and wash the potatoes and cook them in salted water for about 20 minutes. Halve onion and cut into thin strips. Fry in 1 tbsp. hot oil. Add 100 ml water, bring to the boil and add frozen peas.
2
Cover and stew for about 10 minutes.
3
Beat the eggs. Mix breadcrumbs and oatmeal. Wash the meat, dab dry and cut into thick strips. Season with salt and pepper. One after the other first turn in flour, then pull through the eggs and finally roll in the oatmeal breadcrumbs.
4
Press the breadcrumb coating down a little. Fry in 2 tablespoons of hot oil in portions on each side for 3-4 minutes until crispy brown.
5
Drain the potatoes and let them evaporate briefly. Add milk and butter and mash finely. Season the puree with salt, pepper and nutmeg. Wash and chop parsley and stir into the peas. Season to taste with salt and pepper.
6
Dress everything.