Delicious tender pork medallions in a crispy garlic and cheese coating. A meal all the family will love in just a few minutes.
We eat pork regularly in my house, but it’s mostly in the form of mince, sausages or maybe the occasional pork chop. When I was challenged to come up with a delicious family-friendly recipe using pork medallions I was keen to take up the challenge to try something a bit different.
I discovered that pork medallions are a great base to a family meal… the meat is lovely and tender, they cook quickly (which is great when I’ve got hungry boys to feed) and they’re low in fat too.
After trying a few different things, I found that pork medallions taste great covered in breadcrumbs. To add a bit of extra flavour I also added some grated parmesan cheese and garlic too. My family absolutely LOVE them.
The next dilemma was what to serve them with. My default dinner at home is meat, some sort of potato and a big pile of veggies (carrots, sweetcorn, peas, etc…). Whilst this always goes down well, I thought I’d share a few other serving suggestions too…
- Pork medallion escalopes served with spaghetti in a simple tomato sauce.
- Crispy pork medallions in a bun, served with lettuce and a dollop of mayonnaise.
- Crispy pork dippers, perfect for a more casual buffet-style meal.
A few tips for cooking pork medallions
Pork loin medallions are a fantastically versatile cut of pork, but like any lean cut of meat it’s guaranteed to be tastier when cooked correctly. Why not try incorporating some of the following techniques into your recipes for perfect pork every time:
- Tenderise the meat by flattening it with a rolling pin or the bottom of a pan before cooking.
- Marinate loin medallions before cooking. A quick 10 minute marinade, whilst you’re preparing the veg, it will make the meat really tender and will heighten the flavour of the dish
- As with all meat, always allow a couple of minutes to rest pork loin medallions after cooking and before eating.
For further recipe inspiration visit www.lovepork.co.uk.
Crispy Pork Medallions
Active Time:10 minutes
Total Time:10 minutes
Serves 4 (2 medallions per person)
- 8 pork medallions (400g)
- 75g Japanese panko breadcrumbs
- 35g parmesan
- 1 tsp garlic granules
- 1 heaped tbsp plain flour
- 1 egg
- Olive oil
- Lay your pork medallions between 2 sheets of clingfilm. Gently bash them with a rolling pin until they’re about half the thickness from when you started (you want them firm enough so that they flatten slightly, but not so hard that they start to break apart).
- Finely grate the parmesan cheese (35g). Make your crispy coating by mixing together the Japanese panko breadcrumbs (75g), garlic granules (1 tsp), grated parmesan cheese and a pinch of salt in a large flattish bowl (I have a little taste to check the amount of salt is right at this point).
- You now want to coat the pork medallions in the breadcrumbs. Put the plain flour (1 heaped tbsp) into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined. Dip your pork medallion into the flour and ensure it’s fully coated. Then dip it into the egg, again ensuring it’s fully coated. Finally dip it into the breadcrumb mix, ensuring it’s fully coated once again. Place the medallion onto a plate and repeat until all of the medallions are coated.
- Add olive oil to a large frying pan (you want there to be a thin coating of oil across the whole pan). Heat on a low-medium heat until hot. Once hot, add the pork medallion and fry for 2 minutes, flip them over and cook for a further 1-2 minutes until the pork is cooked through and the breadcrumbs are golden. Once cooked, remove the medallions from the pan and place onto a sheet of kitchen towel to soak up any excess oil. Leave to rest for a couple of minutes before serving.
- If you are making the crispy pork dippers then simply cut your medallions into 2 or 3 strips after you’ve bashed them with a rolling pin, but before you dip them in everything.
- You don’t want to overcrowd your pan so you may prefer to cook these in 2 batches. Fortunately as they’re quick to cook the first batch will stay hot as the second batch cooks. If you decide to cook them in two batches, wipe the oil away from the pan after the first batch and add new oil. If you don’t you’ll find that you end up with some loose burnt breadcrumbs on the second batch.
- Don’t be tempted to turn the heat up higher than low-medium. The breadcrumbs will burn before the pork has cooked.
- If you prefer you can bake these in the oven (it’s a slightly healthier way of doing things but I find the breadcrumbs don’t get quite as crispy). Pre-heat your oven to 200ºC/180ºC fan, place your medallions on a wire rack over a backing tray and bake for c. 10 minutes until the pork is fully cooked.
Calories: 304 kcal (15%), Fat: 13.3g (19%), Saturated Fat: 4.6g (23%), Carbohydrates: 16.9g (6%), Sugar: 0.8g (1%), Fibre: 0.7g (3%), Protein: 27.3g (55%), Salt: 0.5g (8%)
This is the estimated nutritional information per serving (2 medallions per serving, excludes any salt added during the cooking process). Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
Free From/Suitable For…
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.