Crispy Pork Medallions
Servings 4
Equipment
- Large Cast Iron Skillet or Large Nonstick Skillet
- Wire Cooling Rack
Ingredients
- 1 pork tenderloin silverskin removed, and cut into 8 medallions
- Sea salt and freshly cracked black pepper to taste
- 1 cup panko crumbs
- ¼ cup parmesan finely grated
- 3 tbsp flour
- 1 Large egg well-beaten
- ¼-½ tsp dried dill to taste, plus more for egg & flour
- ¼-½ tsp dried basil to taste, plus more for egg & flour
- ¼-½ tsp dried oregano to taste, plus more for egg & flour
- ¼-½ tsp dried parsley to taste, plus more for egg & flour
- ¼ tsp garlic powder to taste, plus more for egg & flour
- ¼ tsp onion powder to taste, plus more for egg & flour
- 4 tbsp vegetable oil divided
Instructions
- Prepare the pork by removing the silverskin from the pork tenderloin and cutting it into 8 similar-sized medallions.
- Cover the medallions with plastic wrap and pound gently to a ¼-inch thickness using a meat pounder.
- Season both sides of the pork medallions with sea salt and freshly cracked pepper to taste.
- Make a breading assembly line with three separate shallow bowls.
- First, combine the panko crumbs and parmesan cheese in a shallow bowl and season with ¼-½ teaspoon of the dill, basil, oregano, and parsley. Add the garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
- Next, pour the flour into a bowl and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
- Finally, whisk together the eggs and season with a little bit of dill, basil, oregano, parsley, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste, and mix well.
- Dredge the pork medallions by dipping each medallion (using a fork) first into the flour mixture, then coating it in the egg mixture, then pressing the cutlets firmly into the panko mixture on both sides until evenly coated.
- Place in an even layer on a plate, and separate the layers with parchment paper.
- Refrigerate the coated medallions, uncovered, for 30 minutes. Side Note: Don’t skip this step; it helps the coating really adhere to the pork.
- Cook the pork medallions by heating 2 tablespoons of oil in a cast-iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated pork medallions directly into the HOT skillet and cook for 3-4 minutes, or until golden brown. Cook the pork in batches to prevent overcrowding the skillet.
- Carefully flip the pork medallions over to cook for 2-3 minutes, or until golden brown. Remove to a wire cooling rack. Finish the process with the remaining pork medallions. Side Note: Wipe out the skillet(s) between batches, THEN add more oil to the skillet(s) before cooking the remaining pork.
- Serve the pork sprinkled with fresh chopped parsley along with lemon wedges, if desired. Enjoy.