Ingredients
Method
1.Warm potato salad: To remove excess dirt, scrub potatoes with a small brush, rinse well. Cook the unpeeled potatoes in a large saucepan of boiling salted water until tender; drain.
2.Boil, steam or microwave beans until just tender; drain.
3.Whisk vinegar, oil, mustard and water in a large bowl. Cut the warm potatoes thickly and add to vinegar mixture with the beans and green onions. Toss gently to combine.
4.Meanwhile, combine breadcrumbs, flour and onions in a shallow bowl. Place eggs in a separate shallow bowl.
5.Using a meat mallet or rolling pin, lightly pound the pork cutlets between sheets of plastic wrap until flattened slightly and an even thickness.
6.Dip pork cutlets, one at a time, in egg, then press into crumb mixture.
7.Heat oil in large non-stick frying pan, cook pork cutlets over medium heat for about 4 minutes on each side or until browned lightly and just cooked through. Drain on absorbent paper.
8.Serve pork with warm potato salad, lemon halves and rocket leaves.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Creamy pumpkin and potato soup
Bought to you by SMEG
Native ad body.
Sponsored by %%sponsor_name%%
