RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3746
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| Recipe Name: |
Rye Crusted Pork Medallions - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely. Caraway seeds often season cabbage dishes; here they give pork a tangy coating.
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Ingredients:
2 Tablespoons oil, canola
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Directions:
In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired. |
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| Nutrition per Serving: |
| Calories: |
298 |
Total Carbs: |
15.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
120.2 |
Fat: |
13.0 |
Protein: |
27.00 |
| Fiber: |
0.25 |
Sodium: |
267.25 |
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