Pork With a Parmesan Crust
3
People talking
I got some outdoor bread medaillon of pork on offer the other day and found this recipe for pork fillet on www.marions-kochbuch.de. I have adjusted it to my liking and thought I'd share. It's easily doubled to feed more people.
- Ready In:
- 35mins
- Serves:
- Units:
3
People talking
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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This was just OK for us. The pork was very moist and tender, but I was hoping for more flavor. Perhaps adding some garlic powder to the coating would boost the flavor. I also needed to double the egg and cheese mix to coat my medallions. Thanks for posting!Reply
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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!Reply
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Reply
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I got some outdoor bread medaillon of pork on offer the other day and found this recipe for pork fillet on www.marions-kochbuch.de. I have adjusted it to my liking and thought I'd share. It's easily doubled to feed more people.
