Potatoes & vegetables: Bring a large pot of water to a boil. Meanwhile, chop baby potatoes into small chunks. Pop potatoes in the water and cook for 10 minutes. After 10 minutes, add ½ cup frozen peas and 1 roughly chopped broccoli. Cook for 2 more minutes, until potatoes are soft. Drain and set aside.

Coat pork: Place the pork inside 2 layers of baking paper and pound to create 0.5cm thick cutlets. Set up 3 bowls: one with ¼ cup flour, one with a whisked egg, and the other with ½ cup panko breadcrumbs. Dredge the cutlets through the flour, then egg, then breadcrumbs.

Cook pork: Heat 4 tbs oil to a medium heat in a large pan. When hot, carefully lay the pork and cook for 3-4 minutes per side. Remove and let rest.

Sauce: In a bowl combine 4 tbs mayonnaise with ½ tsp salt, ½ tsp pepper, 1 tsp sugar and ½ tsp curry powder. Taste and adjust seasoning if needed. Make more sauce if preferred.
Finish off: Toss the potatoes & veg in the sauce and lay over the cooked pork cutlets. Enjoy!