Pork With a Parmesan Crust

Recipe by -Sylvie-
READY IN: 35mins




  • 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.