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Paneed Pork Medallions

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“These are very good and tasty! This came from Emerils site. Update: 01/25/09 these have been posted for the longest yet nobody noticed the typo - I had panned instead of paneed in the title of the dish. ;) Sorry, I hope it doesn't happen again.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. MAKE SEASONING:
  2. Combine all ingredients thoroughly - yield 2/3 cup.
  3. MEDALLIONS:
  4. Diagonally slice the pork into 8(3 oz) medallions, about 1/2" think each.
  5. Lightly season both sides of the medallions with salt and pepper.
  6. Place 3/4 cup flour in small shallow bowl.
  7. Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
  8. Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
  9. Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
  10. In a large, oven-proof sauté pan heat the oil over medium-high heat.
  11. Add the breaded pork and cook until first side is golden, about 2 minutes.
  12. Turn medallions and transfer pan to oven.
  13. Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
  14. Cover to keep warm until ready to serve.
  15. Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.

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