Prep 15 mins
Cook 20 mins
This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. This recipe is an adaptation of the classic veal version. Serves 4.
- 1⁄4 cup parmesan cheese
- 1⁄3 cup plain breadcrumbs
- 1 egg white
- 1 lb pork tenderloin, cut crosswise in 4 pieces
- 1 tablespoon olive oil
- 4 lemon wedges
- Preheat the oven to 400. Place the parmesan on a sheet of waxed paper. Place the breadcrumbs on another sheet. In a small bowl, beat the egg white with 1 tablespoon of water.
- Dredge the pork in the parmesan, pressing it on. Dip the pork in the egg white, then in the bread crumbs, patting the crumbs into the pork.
- In a large skillet, heat the oil over moderate heat. Add the pork and cook for 3 minutes per side or until golden brown and crisp.
- Transfer to a baking sheet and bake for 10-15 minutes or until cooked through. Serve with lemon wedges.
My fiance loved it, but I found it bland, even with the lemon. Next time I will season the meat or use a better quality parmesan. I fried it right through and it was still nice and light. Thanks for posting.
Delicious flavor in short order. What's better than that? I flattened the pork medallions, as the traditional milanese, and cut the cooking time accordingly. I also seasoned the pork lightly before step 2. I'll make this one again. Thanks for sharing it, dicentra.
Tasty. Next time I will pound the medallions thin, because we just didn't care for the thicker texture. Also, I'm thinking if it were thinner I could get these to cook in the pan completely and stay crispy. They wound up getting a little soggy in the oven, but still tasted good.