French-Style Pork Cutlets

1. 1 Pork loinpack 600 g ≈ $5.99 150 g
2. 2 Onions≈ $1.60 per kg 50 g
3. 3 Tomatoes≈ $4.67 per kg 50 g
4. 4 Hard cheesepack 200 g ≈ $2.64 40 g
5. 5 Mayonnaise 20 g
6. 6 Mustard 4 g
7. 7 Sunflower oil 5 ml
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Slice pork¹ across the grain into 1.5 cm (½-inch) thick cutlets, cover with plastic wrap, and pound to 1 cm (⅜-inch) thickness; season both sides with salt and pepper.

2. Slice onions² into thin half-moons, tomatoes³ into 5 mm (¼-inch) rounds, and grate cheese coarsely; mix mayonnaise with Dijon mustard.

3. Grease a baking tray or dish with oil, then arrange pork¹ in a single layer; top each cutlet with a layer of onions², followed by tomato³ slices.

4. Spread a thin layer of mayonnaise-mustard mix over the tomatoes³, then sprinkle generously with cheese.

5. Bake at 180°C (350°F) for 35–40 minutes, until the cheese is golden and the pork¹ juices run clear; let rest 5 minutes before serving.