Breaded Beef Cutlet with Mashed Potatoes and Vegetables

Ingredients

• 4 pieces beef cutlets
• 2 large eggs
• 1 cup breadcrumbs
• 4 medium potatoes
• 1 head broccoli
• 2 medium carrots
• 1 medium zucchini
• 2 tbsp butter

Instructions

1. 1

   Peel and quarter the 4 potatoes, then boil in salted water until fork-tender, about 15 minutes.

2. 2

   While potatoes cook, trim and cut the 1 head of broccoli into florets, slice the 2 carrots and 1 zucchini into rounds.

3. 3

   Steam or boil the broccoli, carrots, and zucchini until crisp-tender, about 5-7 minutes; drain and set aside.

4. 4

   Beat the 2 eggs in a shallow dish. Dip each of the 4 beef cutlets in egg, then coat with the 1 cup breadcrumbs, pressing lightly.

5. 5

   Heat a large skillet over medium-high with a little oil. Cook the breaded cutlets until golden and cooked through, about 3-4 minutes per side.

6. 6

   Drain the potatoes, add the 2 tbsp butter and a splash of milk, then mash until smooth. Season with salt and pepper.

7. 7

   Serve the cutlets with the mashed potatoes and vegetables on the side.

Tools you’ll need

• Large pot
• Large skillet
• Steamer basket or second pot
• Mixing bowl
• Shallow dish
• Knife and cutting board

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