Pork cutlets with tomato and capers



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¼ cup (35g) flour
4 x 150g pork cutlets
1 tablespoon oil
1 eschalot, finely chopped
1 tablespoon baby capers, rinsed
1 x 250g punnet cherry tomatoes, halved
grated rind and juice of 1 lemon
steamed green beans, snow peas, to serve

$4.10 per serve

kJ 1005, fat 7g, sat fat 1g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place flour in a shallow bowl and season well. Dust cutlets with flour, shaking off any excess. Heat half of oil in a large frying pan on high. Cook cutlets for 3-4 minutes each side. Remove from pan and set aside to keep warm.

2. Heat remaining oil in same pan on medium. Cook eschalot for 3 minutes, until soft. Add capers and tomato and cook for 2 minutes. Add lemon rind and juice and stir for 1 minute. Season to taste.

3. Serve cutlets with steamed vegetables and spoon over tomato and caper sauce.