Breaded Beef Cutlet with Mashed Potatoes and Vegetables

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 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.

Step 6

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

Step 7

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