watercress (optional) or other baby greens (optional)
Serving Size: 1 (348) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 656 g65 %
Total Fat 72.9 g112 %
Saturated Fat 12.8 g63 %
Cholesterol 226.2 mg
Sodium 1123.1 mg
Dietary Fiber 2.1 g8 %
Sugars 4.6 g18 %
Protein 45.8 g
Make sauce – Stir together all sauce ingredients in a bowl until combined, then chill, covered, until ready to use.
Cook pork – Put oven rack in middle position and preheat oven to 350°F.
Cut pork crosswise into 1 ¼” thick slices (medallions).
Whisk together flour, salt, and pepper in a shallow bowl.
Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in a third shallow bowl.
Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1 layer on baking sheet.
Heat 1/4” oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then panfry medallions, turning over once, until golden brown, 6-8 minutes total.
Transfer to a clean baking sheet and roast in oven until thermometer inserted horizontally into center of meat registers 145-150F, 6 to 7 minutes.
Serve pork with sauce, lemon wedges and watercress.