Breaded Pork Scallops (Medaillons de Porc a l'Anglaise)
Published December 14, 1982
- Total Time
- 25 minutes
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Ingredients
1 ½ pounds boneless loin of pork, trimmed of almost all fat
Salt to taste if desired
Freshly ground pepper to taste
1 egg
3 tablespoons water
½ cup plus 1 tablespoon corn, peanut or vegetable oil
⅓ cup flour
1 cup fine fresh bread crumbs
3 tablespoons butter, optional
Lemon wedges for garnish
Nutritional analysis per serving (4 servings)
13 grams carbs; 172 milligrams cholesterol; 716 calories; 37 grams monosaturated fat; 9 grams polyunsaturated fat; 13 grams saturated fat; 56 grams fat; 1 gram fiber; 595 milligrams sodium; 40 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut meat or have it cut crosswise into 12 slices of equal thickness. Pound each lightly with flat mallet. Arrange on flat surface and sprinkle with salt and pepper on both sides.
- Step 2
In side dish combine egg, water, one tablespoon oil, salt and pepper. Beat well to blend.
- Step 3
Put flour in second dish and bread crumbs in third.
- Step 4
Dip pork slices in flour to coat thoroughly, shaking off excess. Dip each in egg mixture and then in crumbs to coat well. Pat to help crumbs adhere.
- Step 5
Heat about ¼ cup of oil in large, heavy skillet and add a few breaded slices to fill skillet without crowding. Cook about 5 minutes on one side until golden brown. Turn and cook about 5 minutes or slightly longer on other side. Transfer to warm platter. Continue adding oil and pork until all are cooked.
- Step 6
Heat butter until lightly browned and pour over meat. Serve with lemon wedges.
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