Crispy Crumbed Pork & Sides

Emily Cripps

Emily Cripps from Spires academy in Canterbury 2017 entrant

We have learnt enrobing during Food Technology lessons and i thought it added a good texture and it can easily be changed to suit different tastes.


Place a pan of water on the hob with some salt and boil.
Chop the potatoes into even sized pieces and place in the water until soft. Drain and cool.
Break the egg into a bowl and mix.
Breadcrumbs, flour and seasoning in a bowl.
Preheat oven.
Dip the chop into the egg then the flour mixture, place on a baking tray and cook in the oven.
Chop the salad.
Once the chop is cooked, remove and rest. Reheat the potatoes and place on a clean plate with the salad.


Pork Chop 1
Breadcrumbs 20g
Flour 15g
Egg 1
Potatoes 75g
Parmesan 15g
Herbs 5g
Lettuce 3 leaves