Crispy Pork Medallions
- 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.