Chef ChatFood Mood:
Meats |
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Cuisine:
German |
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Description |
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| Quick & Easy | |
Servings: 8 Medallions |
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Ingredients |
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| 1 lb. pork loin, trimmed salta nd pepper 1/2 cup all purpose flour 3 eggs, beaten 2 cups fresh bread crumbs 3 tbsp vegetable oil 3 tbsp unsalted butter 1/4 cup dry white wine 2 tbsp fresh lemon juice 2 tbsp heavy cream 6 tbsp unsalted butter 2 tbsp chopped fresh parsley 4 lemon wedges |
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Method |
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| Slice pork into 1" thick pieces. Pound each piece with a meat mallet to about 1/4" thickness. Season with salt and pepper. Place flour, eggs, and bread crumbs into three separate shallow dishes. Dredge each medallion first in flour, then in eggs, and finally in bread crumbs. Place breaded pork on a baking sheet or plate. Heat oil and 3 tbsp butter in a large saut? pan over medium-high heat. Saut? pork until golden brown, 2-3 minutes on each side. Remove from pan and keep warm in a 200? oven. Deglaze pan with wine; add lemon juice and simmer 3 minutes. Add heavy cream and simmer until reduced by half, about 1 minute. Off heat, whisk in butter 2 tablespoons at a time, then stir in parsley; spoon sauce over medallions. Serve with lemon wedges and Sweet and Sour Cabbage. (Side Dishes) |
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Prep time: |
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Notes |
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| February 2005 pg. 36 |
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Recipe source: |
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