Living with an Everhot > Cooking with an Everhot > Cooking with Everhot > Recipes > Mains > Crumbed Pork Escalopes with Avocado Salsa

Crumbed Pork Escalopes with Avocado Salsa


This is a quick supper dish in the week, and the salsa works well with chicken or chilli con carne too. It’s worth preparing a large batch of fresh breadcrumbs and then freezing them, so that you can just defrost small amounts as needed.




4 pork escalopes
2 tablespoons plain flour, seasoned with pepper
1 egg, beaten
75-100g fresh white breadcrumbs
Zest of 1 lemon, finely grated
Freshly ground black pepper
2 tablespoons sunflower oil
Avocado Salsa

2 beef tomatoes, skinned, deseeded and chopped
1 ripe avocado, finely diced
½ red onion, finely diced
Juice ½ lime
Freshly chopped coriander
Freshly ground black pepper


​For the salsa
Mix all ingredients in a bowl, adjusting seasoning to taste. Cover, refrigerate and leave flavours to infuse.

Flatten the escalopes slightly – cover with cling film and beat with a rolling pin. Mix lemon zest with breadcrumbs.

Place seasoned flour, egg and breadcrumb mix into three separate bowls.

Dip each escalope in flour, then egg, then breadcrumbs, ensuring each is well coated.

Heat oil in a large frying pan. Add escalopes and cook for 3-4 minutes each side, until golden brown and cooked through.

Serve immediately with sweet potato wedges, broccoli and the avocado salsa.