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Panko-Crusted Mustard Pork Medallions Recipe

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This recipe for Panko-Crusted Mustard Pork Medallions is from The Michel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs. pork tenderloins, sliced and pressed into medallions with the palm of your hand
1 1/2 c. panko (Japanese breadcrumbs)
1 -2 T. fresh sage
2 T. grated lemon peel
1 tsp. fresh ground pepper
2 eggs
4 T. water
2-3 T. mayonnaise
2-3 T. Dijon mustard
5 T. olive oil (more if you need it)
Lemon wedges for garnish (optional)
Directions:
Directions:
Combine panko, sage, lemon zest, and black pepper in shallow bowl. In separate bowl, whisk eggs and water to blend. Whisk mayonnaise and mustard in another bowl. Dredge medallions in mayo-mustard mixture; dip into beaten egg, then coat with panko mixture.
Heat oil in heavy skillet over medium-high heat. Add medallions and cook, approximately 5 minutes per side, until crumbs are golden brown. Transfer to platter. Garnish with sage sprigs, if desired, and serve with lemon wedges.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is good with steamed spinach and scalloped potatoes.

 

 

 

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