Breaded cutlet with parsley potatoes, peas and carrots

Ingredients for 2 servings:

• 2 pork chops
• 4 tbsp flour
• 1 egg(s)
• 8 tbsp breadcrumbs
• 400 g potatoes
• 8 sprigs of parsley
• 1 can peas and carrots, approx. 400 g
• 2 tbsp butter
• 2 tbsp vegetable oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the parsley, spin it dry, and chop it. Drain the peas and carrots and let them drain well. Peel the potatoes, halve them, and boil them in salted water for about 20 minutes. Beat the egg in a plate. Fill one plate with the breadcrumbs and another with flour. Pat the cutlets dry and season with salt and pepper. First coat each cutlet thoroughly in the flour, then in the egg, and finally in the plate with the breadcrumbs. Heat the vegetable oil in a large pan and fry the cutlets for about 5 to 6 minutes on each side until browned. Gently heat the peas and carrots in a saucepan and add a tablespoon of butter and some parsley. Drain the cooked potatoes, let them steam off, and carefully toss them in the pan with a tablespoon of butter and the remaining parsley. Arrange everything on plates and serve immediately while hot. If you like, you can drizzle some lemon juice over the chops and decorate everything with lemon slices.