CRISPY PORK MEDALLIONS
Delicious tender pork medallions in a crispy garlic and cheese coating. A meal all the family will love in just a few minutes.
Provided by Charlotte Oates
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Lay your pork medallions between 2 sheets of clingfilm. Gently bash them with a rolling pin until they're about half the thickness from when you started (you want them firm enough so that they flatten slightly, but not so hard that they start to break apart).
- Finely grate the parmesan cheese (35g). Make your crispy coating by mixing together the Japanese panko breadcrumbs (75g), garlic granules (1 tsp), grated parmesan cheese and a pinch of salt in a large flattish bowl (I have a little taste to check the amount of salt is right at this point).
- You now want to coat the pork medallions in the breadcrumbs. Put the plain flour (1 heaped tbsp) into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined. Dip your pork medallion into the flour and ensure it's fully coated. Then dip it into the egg, again ensuring it's fully coated. Finally dip it into the breadcrumb mix, ensuring it's fully coated once again. Place the medallion onto a plate and repeat until all of the medallions are coated.
- Add olive oil to a large frying pan (you want there to be a thin coating of oil across the whole pan). Heat on a low-medium heat until hot. Once hot, add the pork medallion and fry for 2 minutes, flip them over and cook for a further 1-2 minutes until the pork is cooked through and the breadcrumbs are golden. Once cooked, remove the medallions from the pan and place onto a sheet of kitchen towel to soak up any excess oil. Leave to rest for a couple of minutes before serving.
Nutrition Facts : ServingSize 2 medallions, Calories 304 kcal, Fat 13.3 g, SaturatedFat 4.6 g, Carbohydrate 16.9 g, Sugar 0.8 g, Fiber 0.7 g, Protein 27.3 g, Sodium 200 mg
RYE-CRUSTED PORK MEDALLIONS
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. Serve this dish with our Red Cabbage with Apple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 6
Steps:
- In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
- Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.
PORK MEDALLIONS WITH BLACKBERRY CHUTNEY
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 7
Steps:
- In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
- Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.
Nutrition Facts : Calories 367 g, Fat 15 g, Fiber 3 g, Protein 35 g, SaturatedFat 7 g
PARMESAN PORK MEDALLIONS
Here's one of the best pork medallion recipes I've found. With my own special tweaks, I have served this tender pork countless times for family and friends. It takes very little prep time and adapts easily to serve any number. -Angela Ciocca, Saltsburg, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cut pork into 4 slices; flatten to 1/4-in. thickness. In a large shallow dish, combine the bread crumbs, cheese, salt and pepper. Add pork, 1 slice at a time, and turn to coat. , In a large skillet over medium heat, cook pork in oil until meat is no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add onion to the pan; cook and stir until tender. Add garlic, cook 1 minute longer. Serve with pork.
Nutrition Facts : Calories 220 calories, Fat 9g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 487mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
CHEESE-CRUSTED PORK
Coating boneless pork chops in a combination of panko and grated cheese helps keep the lean meat juicy. Serve them topped with a salad of arugula, grape tomatoes, and cheese shavings for truly Milanese meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Number Of Ingredients 7
Steps:
- In a shallow dish, combine panko, pecorino, 1/4 teaspoon each salt and pepper. Place flour and eggs in separate shallow dishes. Season pork with salt and pepper. Coat pork in flour, shaking off excess; dip in egg, then coat with panko mixture, pressing to adhere.
- In a nonstick skillet, heat olive oil over medium-high. In 2 batches, add pork and cook until golden brown and cooked through, about 2 minutes per side. Transfer to a paper-towel-lined plate; repeat with remaining pork.
Nutrition Facts : Calories 383 g, Fat 24 g, Fiber 1 g, Protein 29 g, SaturatedFat 7 g
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