For the most part I prefer to season my own meat but so far Save On Foods meat department has managed to outdo me with their own pork breading. Since cutlets are on sale and I'm still tiling the bathroom, (No wonder it costs a fortune to put in a bathroom) I need fast and simple. This meal is even easier than prawns'n pasta.
The mashed potatoes are boiled in salted water then drained, mashed and hand whipped with butter, milk and a little salt. Don't over process potatoes as they turn to thick, unpalatable paste.
Right after peeling potatoes I peeled a carrot to go in the microwave with the frozen peas. They cook with a little water and teaspoon of olive oil. A little salt when they are done.
The secret to cooking breaded cutlets (or anything else for that matter) is to get the pan really hot before adding the meat. If the pan isn't hot enough the meat sinks through the oil and sticks to the pan. A hot pan will cook the breading or meat before it sinks. Really hot but not smoking. Overheating olive oil turns it bitter. There must be heat blooms in the oil when you rock the pan, then add the meat. If the oil smokes, get another pan or wash that one and start again.
1 tbsp olive oil
1-2 tsp white wine vinegar
1/4 tsp dijon mustard
1/2 tsp salt
Slice up a tomato, whisk the vinaigrette and toss the salad and tomato till evenly coated. The cutlet is served with Fern's home made ketchup.
This is an under 30 minute meal, costs less than $3 per serving and tastes fantastic.