Pork With a Parmesan Crust
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.
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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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