Thursday, April 7, 2011

Nell's Pork Medallions

I'm at a loss as to what to call these, they are so simple and scrumptious….

1 medium pork loin
⅓ cup flour
½ tsp salt
½ tsp pepper
3 eggs
1 cup seasoned bread crumbs

2 Tbs olive oil
1 Tbs butter

Prep work:
         Place flour on small plate, mix with salt and pepper
         beat eggs in a bowl
         place bread crumbs in another bowl

Melt olive oil and butter together in a frying pan.  In a stock pot, create 4-5 softly crumbled foil balls to create sort of a shelf so that what sits on the foil doesn't touch the bottom of the pan.  Add about 1 cup of water, maybe less depending on your pot size, be sure it only comes up halfway max on the foil balls. bring to a simmer while you:

Slice loin into 1" medallions, pound each one 1 or 2 times with a meat cleaver. I whack mine 1 with the bumpy side, then the second time with the flat side. Dredge one at a time in the flour, then the egg and finally the bread crumbs placing the breaded item in the now hot frying pan.  Working in small batches brown both sides (about 2 minutes each).  Strategically place them as they finish browning in the pot on top of the tin foil.  The dredging process and browning moves quickly, so be sure to have everything ready.  Once they are all browned and in the pot, cover with a lid and bring water to a boil, let it go for about 20 minutes.  Remove and serve with fresh lemon wedges.

The steaming part really adds moisture to the meat, making it almost fork tender.  A little bit of fresh squeezed lemon juice is all they need.

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