• 1kg pack be good to yourself straight cut frozen oven chips
  • 4 pork leg escalopes
  • 35g plain flour
  • 2 medium free range Woodland eggs, beaten
  • 100g pack lemon & black pepper breadcrumbs
  • 1 tablespoon olive oil
  • 120g sauerkraut in white wine
  • 1 lemon, cut into wedges, to serve
  • Tomato ketchup, to serve


  1. 1

    Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the chips on a baking tray and cook in the oven for 30 minutes.

  2. 2

    Place the flour, eggs and breadcrumbs in small individual bowls. Dip each of the pork escalopes firstly into the flour, then the eggs and then the breadcrumbs.

  3. 3

    In a frying pan, heat the oil and fry the coated escalopes over a medium heat for 1-2 minutes on each side, until golden. Place on a baking tray and cook for a further 10 minutes in the oven along with the chips.

  4. 4

    Serve with the chips, a spoonful of sauerkraut, the lemon wedges and ketchup.

Nutritional Details

Each serving provides
  • Energy 2872kj 686kcal 34%
  • Fat 16.6g 24%
  • Saturates 3.5g 18%
  • Sugars 4.8g 5%
  • Salt 0.9g 15%

% of the Reference Intakes

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