Mexico pan with pork cutlet

Name: Mexico pan with pork cutlet
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: 1 can(s) (850 ml) red beans; 1 can(s) (425 ml) Vegetable corn; 1 collar (approx. 200 g) Spring onions; 4 medium-sized tomatoes (about 60 g each); 500 g Pork escalope; 1 (approx. 250 g) baby onion; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 200 g Cheddar cheese; 7-10 Tbsp Parsley

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 5

1 can(s) (850 ml) red beans
1 can(s) (425 ml) Vegetable corn
1 collar (approx. 200 g) Spring onions
4 medium-sized tomatoes (about 60 g each)
500 g Pork escalope
1 (approx. 250 g) baby onion
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
200 g Cheddar cheese
7-10 Tbsp Parsley

Directions

1
Wash the beans and let them drip off. Drain the corn. Clean and wash spring onions and cut them diagonally into medium sized pieces. Wash and clean the tomatoes and cut them into medium-sized pieces. Wash the cutlets, dab dry and cut into fine strips.
2
Peel onion and cut about 2/3 into fine strips. Dice remaining onion and put aside. Heat the oil in a grill pan and fry the pork cutlets on top all around. Season with salt and pepper. Add onion strips and fry for about 5 minutes. Add beans, corn, 2/3 of the spring onions, tomatoes and peas and fry for another 5 minutes. Season with salt and pepper. Meanwhile grate cheese roughly. Sprinkle the remaining spring onions, onions and cheese over the pan.
3
Add beans, corn, 2/3 of the spring onions, tomatoes and peas and fry for another 5 minutes. Season with salt and pepper. Meanwhile grate cheese roughly. Sprinkle the remaining spring onions, onions and cheese over the pan. Garnish with parsley. Serve with sour cream and tortilla chips