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Piccata Milanese | Quick Pork Medallions
(0)
20 min
Quick
Gurkerl Küche
Zarte Schweinsmedaillons in einer herrlich knusprigen Parmesan-Ei-Hülle, in nur 20 Minuten goldbraun gebraten und mit frischer Zitrone serviert – ein echter italienischer Klassiker für die schnelle Feierabendküche.
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, cut into medallions about 1.5 cm thick, and gently pound them between cling film with a meat mallet or the bottom of a heavy pan to about 5 mm thick. Season both sides with salt and freshly ground pepper.
Set up three shallow dishes for the coating: put the plain wheat flour in the first dish. In the second dish, thoroughly whisk the eggs with the finely grated Parmesan and a small pinch of pepper using a fork. Wash the organic lemon under hot water and cut into wedges.
Preparation & Frying
Heat butter and olive oil in a large pan over medium heat. First dredge the medallions in the flour, gently tapping off any excess, then coat them through the thick Parmesan-egg mixture so the meat is well coated all over.
Chef's tip
For the best flavor, grate the Parmesan fresh by hand on a fine grater - pre-grated cheese does not melt as evenly in the coating.
The combination of butter and olive oil prevents burning at high heat and ensures the typical full-bodied flavor.
70 min
Under an hour
