Paneed Pork Medallions

Recipe by Manami
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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