Pork With a Parmesan Crust
photo by -Sylvie-
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 4 pork medallions or 2 pork fillets
- 1 egg, beaten
- 1⁄2 cup parmesan cheese, freshly grated
- salt, to taste
- pepper, to taste
- 2 tablespoons flour
- 1 tablespoon fresh rosemary or 1 tablespoon fresh sage, chopped
- 2 tablespoons olive oil
directions
- Mix the parmesan with the beaten egg and set aside.
- Place the medaillons or fillets between two sheets of cling film and using a meat tenderizer, rolling pin flatten them.
- They nedd to be fairly thin. If you're using medaillons, like I did, you'll need to adjust the cooking times slightly as they are thicker and will take a little longer cooking.
- Season to taste with salt and pepper on both sides and sprinkle with chopped rosemary or sage.
- Dredge both sides in flour.
- Heat the oil in a frying pan until quite hot, but not smoking.
- Dredge the meat through the egg/parmesan mix, making sure that it sticks to both sides and immidiately transfer to the hot pan.
- Fry on both sides until nice and golden, and nearly cooked through. This doesn't take long a few minutes either side.
- Transfer to an oven proof dish and place in a preheated oven 120°C/250°F/Gas 1/2-1 for approximately 15-20 minutes.
- The low temperature will allow them to rest while finishing to cook, resulting in a moist fillet.
- These are good hot or cold.
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Reviews
-
Sensational pork! The technique yields beautifully tender pork, while the parmesan coating is just delicious. I used fresh rosemary for this. I don't know whether I just had the mother of all pork cutlets, but I needed to double the parmesan/egg mix to coat them thoroughly. A fantastic recipe - thanks for posting!
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.
I never went back to live in Germany, even though all my family is still there.