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    Pan Fried Pork with Layered Potatoes

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    Pan Fried Pork with Layered Potatoes

    Crispy coated lean escalopes, teamed with soft garlic potatoes, make a hearty family dinner. The escalopes can be prepared two or three hours ahead and kept in the fridge. To enjoy the potatoes at their best, cook them just before serving.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 100g fresh white breadcrumbs
    • 1 tablespoon freshly grated Parmesan
    • Pack of 4 Waitrose Pork Escalopes
    • 3 tbsp seasoned flour
    • 1 medium egg, beaten
    • 1kg red-skinned potatoes, such as Desiree
    • 25g butter
    • 2 garlic cloves, crushed
    • Salt and freshly ground black pepper
    • 600ml hot chicken stock
    • Vegetable oil, for shallow frying


    1. Stir together the breadcrumbs and Parmesan. Dust the meat in the seasoned flour, shaking off any excess.
    2. Dip the escalopes in the beaten egg and then in the breadcrumb mixture, so they are evenly coated. Cover and place in the fridge until needed.
    3. Preheat the oven to 200°C, gas mark 6. Thinly slice the potatoes and layer into a 1.5 litre ovenproof dish. Dot with butter and sprinkle with garlic and seasoning.
    4. Pour the stock over the potatoes, dot the top with a little more butter and cook in the oven for 1 hour, or until golden brown and the potatoes are tender.
    5. 15 minutes before the potatoes are cooked, heat 1cm of oil in a large frying pan and fry the escalopes for 4-5 minutes on each side until the pork is golden brown and thoroughly cooked through. Drain on kitchen paper. Serve with the layered potatoes and some green vegetables such as broccoli, spinach or green beans.

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    Cook's tips

    As a quick alternative, try using 4 tbsp of Waitrose Dried Natural Breadcrumbs in place of the fresh white breadcrumbs. To make seasoned flour add a good grinding of freshly ground black pepper and a large pinch of salt to plain flour. To coat the escalopes quickly, place the flour in a polythene bag, add the escalopes, close the bag and shake gently until evenly coated.


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