30 2


Preheat oven to 200ºC.

Place potatoes with olive oil toss well and place in a large heavy based roasting dish. Season with salt and pepper.

Roast until cooked and golden 20-30 minutes.

Meanwhile in a frying pan over medium heat cook onion garlic and paprika stirring constantly for 5 minutes.

Add tomato and stock. Bring to the boil then reduce heat. Simmer for 10 minutes or until thickened.


Remove all packaging and place cutlets into a greased low-medium heat fry-pan.

Cook cutlets for 7-8 minutes on each side, turning only once.

Use as a guide only, as cooking efficiencies of appliances may vary.

1 Pack of Bruemar Pork Cutlets with a Mediterranean Glaze

2 large Sebago Potatoes peeled and cut into 4cm dice

50ml Olive Oil

1 Red Onion halved and thinly sliced

2 cloves Garlic (crushed)

40g Sweet Paprika

1 Tin Chopped Tomatoes

200ml Chicken Stock