Swedish-Inspired Meatballs & Mash By Mimi @BeatTheBudget
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Looking for a twist on your usual burger? These crispy, cheesy pork medallion burgers are sure to hit the spot and, better still, they can be ready in minutes. So grab some lettuce and buns and you’ll have the perfect burger in no time at all.
Prep time: 10 mins
Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Step 1
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).
Step 2
Make your crispy coating by mixing together the Japanese panko breadcrumbs, cheese, garlic granules, and a pinch of salt in a large flattish bowl (have a little taste to check the amount of salt is right at this point).
Step 3
Coat the pork medallions in the breadcrumbs. Put the flour into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined.
Step 4
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.
Step 5
Place the medallion onto a plate and repeat until all of the medallions are coated.
Step 6
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.
Step 7
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.
Step 1
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).
Step 2
Make your crispy coating by mixing together the Japanese panko breadcrumbs, cheese, garlic granules, and a pinch of salt in a large flattish bowl (have a little taste to check the amount of salt is right at this point).
Step 3
Coat the pork medallions in the breadcrumbs. Put the flour into a large flat bowl. Crack the egg into another bowl and beat it with a fork until the yolk and white are combined.
Step 4
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.
Step 5
Place the medallion onto a plate and repeat until all of the medallions are coated.
Step 6
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.
Step 7
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.
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