Parmesan Garlic Parsley Crumbed Pork Cutlets with Roasted Sweet Potato and Tangy Beans

For retail presentation:

  1. Coat Cutlet with 6751 6751 PRECOATING MIX as per pack directions
  2. Crumb Cutlets immediately after using pre-coating mix with 7061 PARMESAN GARLIC PARSLEY CRUMB
  3. Store/display
  • Ingredients
  • Method
  • 4 x Crumbed Pork Cutlets
  • 500g sweet potato (kumara), peeled, thinly sliced
  • 2 tablespoons olive oil
  • 125ml (1/2 cup) vegetable oil
  • 250g green round beans, trimmed, blanched
  • 2 teaspoons red wine vinegar
  1. Preheat oven to 190°C. Place the sweet potato on a lined baking tray. Drizzle with half the olive oil. Bake for 25 minutes or until tender.
  2. Heat vegetable oil in a frying pan over medium-high heat. Cook the pork, in 2 batches, for 3-5 minutes each side or until cooked through.
  3. Place beans and sweet potato in a bowl. Combine vinegar and remaining olive oil and pour over bean mixture. Toss to combine. Serve with the pork. 
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