Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paneed Pork Medallions Recipe
    Lost? Site Map

    Paneed Pork Medallions

    Paneed Pork Medallions. Photo by Foodie Friend

    1/1 Photo of Paneed Pork Medallions

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Manami's Note:

    These are very good and tasty! This came from Emerils site. Update: 01/25/09 these have been posted for the longest yet nobody noticed the typo - I had panned instead of paneed in the title of the dish. ;) Sorry, I hope it doesn't happen again.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 1 1/2 lbs pork tenderloin, trimmed
    • salt & freshly ground black pepper
    • 3/4 cup all-purpose flour
    • 2 1/2-3 cups all-purpose flour
    • 1 egg, beaten with
    • 1 tablespoon water
    • 1 cup breadcrumbs
    • 1 tablespoon spice essence



    1. 1
    2. 2
      Combine all ingredients thoroughly - yield 2/3 cup.
    3. 3
    4. 4
      Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
    5. 5
      Lightly season both sides of the medallions with salt and pepper.
    6. 6
      Place 3/4 cup flour in small shallow bowl.
    7. 7
      Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
    8. 8
      Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
    9. 9
      Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
    10. 10
      In a large, oven-proof sauté pan heat the oil over medium-high heat.
    11. 11
      Add the breaded pork and cook until first side is golden, about 2 minutes.
    12. 12
      Turn medallions and transfer pan to oven.
    13. 13
      Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
    14. 14
      Cover to keep warm until ready to serve.
    15. 15
      Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.

    Ratings & Reviews:

    • on November 10, 2009


      I was a little lost when I made this recipe.... It calls for flour twice, and you only end up using 3/4 cup. Also, the recipe doesn't call for any oil, so I used olive oil. Also, it does not say what to put the oven on, so I just put it on 375. Overall, I thought these were good, but a little bland. Next time I will use a little more essence. THANKS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009


      I've got good news and bad news. The good news: these are awesome! I had 4 thinner sliced pork loins and I was searching for a recipe in which I had all the ingredients. The original recipe calls for 4T of the Bayou spice. I noticed you cut back and I agree. There are only two things I did differently from the Emeril's original recipe. 1) I cut the recipe in half since I had four loin chops instead of eight. 2) Since the creole seasoning was in the flour, egg wash and bread crumbs I did not start by sprinkling the seasoning on the meat itself. (I didn't even sprinkle it with salt and pepper either). I am glad that I did not, because I think it would have been too over powering. As it turned out, this dish was pretty spicy. However, if you like your food super spicy then go for it. Also, I used panko bread crumbs. I did not make the herbed spaetzle this time around, since I had left over "smashed cauliflower-potatoes" (more on that later). I would call this recipe a success, and I would definitely make it again. Finally, the bad news, "Paneed" is really a word! From what I can tell after a little internet research, it means breaded and pan fried in oil.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Paneed Pork Medallions

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 770.4
    Calories from Fat 124
    Total Fat 13.8 g
    Saturated Fat 4.2 g
    Cholesterol 165.1 mg
    Sodium 3794.0 mg
    Total Carbohydrate 106.5 g
    Dietary Fiber 7.3 g
    Sugars 4.3 g
    Protein 52.5 g

    The following items or measurements are not included:

    spice essence

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes