Paneed Pork Medallions

READY IN: 25mins
Recipe by Manami

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.

Top Review by WhoDat

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!

Ingredients Nutrition


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

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