with Tomato Salad
1 Pack of Bruemar Pork Cutlets with a Mediterranean Glaze
300 g heirloom cherry tomatoes, halved
100 g black olives
1 small red onion, thinly sliced
1/2 bunch of basil washed, torn
40 g smoked Paprika
30 ml red wine vinegar
100 ml olive oil
Salt and Pepper
1. Place tomatoes, olives, red onion and basil in a bowl. In a separate bowl combine vinegar, olive oil and paprika. Whisk to create a dressing.
2. Pour dressing over tomatoes to coat and mix well. Season with salt and pepper, set aside.
3. Remove all packaging and place cutlets into a greased low-medium heat fry-pan.
4. Cook cutlets for 7-8 minutes on each side, turning only once.