Featured Pinch Tips Video
- 2 Tbsp
- 1 large
- egg, lightly beaten
- 3/4 c
- dry breadcrumbs, preferably whole wheat
- 1/4 c
- finely shredded parmesan cheese
- 1 lb
- pork tenderloin, trimmed and cut crosswise into 8 medallions
- 1/4 tsp
- 1/4 tsp
- black pepper
- 3 Tbsp
- extra-virgin olive oil
1Place flour in shallow dish. Place egg in another dish.
2Combine breadcrumbs and parmesan in a third dish.
3Press pork medallions down with your hands so they are all about 1/2 inch thick. Sprinkle with salt and pepper. Coat both sides of pork first in the flour, shaking off any excess, then dip in egg. Finally, coat on both sides with the breadcrumb mixture, pressing to help the crumbs stick.
4Heat oil in large nonstick skillet, over medium heat. Add the pork and cook, turning once, until golden brown and an instant-read thermometer inserted in the center, registers 145 degrees. (4 to 5 minutes per side. Transfer to plate and serve.