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Pan Fried Pork with Layered Potatoes
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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.
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.
Typical values per serving:
This recipe was first published in January 2001.