Small fillet cutlets with broccoli and mashed potatoes

Name: Small fillet cutlets with broccoli and mashed potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pork tenderloin (approx. 350 g); 240 ml Milk; 16 deep-frozen mashed potato thaler (1 pack portionable=750 g; 20 pieces); 1 package (300 g) frozen broccoli florets; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1-2 TABLESPOONS Oil; 1 package (370 g) chunky tomatoes; 7-10 Tbsp Thyme

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Pork tenderloin (approx. 350 g)
240 ml Milk
16 deep-frozen mashed potato thaler (1 pack portionable=750 g; 20 pieces)
1 package (300 g) frozen broccoli florets
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1-2 TABLESPOONS Oil
1 package (370 g) chunky tomatoes
7-10 Tbsp Thyme

Directions

1
Wash the fillet and pat dry. Cut into slices of about 1 cm and tap flatter. Put milk and puree thaler in a pot, warm up for about 8 minutes at medium heat while stirring constantly. Put the broccoli florets unfrozen in 125 ml boiling water. Bring to the boil covered and cook for about 3 minutes. Pour off the liquid, fold half the broccoli into the puree.
2
Season with salt, pepper and nutmeg. Heat the oil in a grill pan. Fry the escalopes for 1-2 minutes on each side. Season with salt and pepper and put aside. Add the chunky tomatoes to the frying fat, bring to the boil and add the remaining broccoli florets. Arrange on plates garnished with thyme