MeditErranean Cutlets
with Tomato Salad



PreP Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes


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.