Friends of the Earth: Bexley

Breaded Escalope with Red Cabbage and Potatoes

Serves 2-3 people

4 lean pork chops
6-8 potatoes
1 jar red cabbage (not pickled)
Oil
Breadcrumbs
2-3 eggs
Salt and pepper

Tenderise the pork chops. Put some water and salt in a saucepan, add the peeled and chopped potatoes, bring to the boil and simmer for 10 minutes, then drain. Put the red cabbage in a saucepan and heat gently with the lid on. You can add a small slice of apple if you wish . If there is not enough liquid, add a little bit of water. Meanwhile, scramble the eggs in a shallow dish and add some salt and pepper. Pour some breadcrumbs in another shallow dish. Cover the pork chops with egg, then transfer to the breadcrumb dish and coat with the breadcrumbs. Fry in oil until golden brown.

© Sue Routner - Used with permission.