Pork Picatta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Pork Tenderloin
5 Eggs
1/2 Cup of Grated Parmesan Cheese
1/2 Cup of Flour
Salt & Pepper to Taste
1/4 Cup of Olive Oil or Vegetable Oil
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Directions: |
Directions:Trim pork tenderloin of excess fat.
Cut into 1/2 inch pieces.
Pound out pieces with a meat hammer into medallions. ( if you use saran wrap to cover the medallions while you hammer them it keeps the medallions from sticking to the meat hammer).
Scramble the eggs and Parmesan Cheese together. Add a pinch of salt and pepper.
Dredge the pork medallions in the flour and add to the egg and Parmesan mixture.
In a non-stick skillet add the olive oil and heat to a medium heat.
Add the pork medallions to the skillet and cook 3 to 5 minutes on each side.
Adjust temperature if medallions appear to be browning too quickly.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I always do this in batches. While I cook a second or third batch I put the cooked medallions on a paper towel lined plate in the oven on 200 degrees until I'm finished cooking. This also helps to finish cooking the medallions if they are still pink and you want them cooked till well done. It is alright if they are still a little pink inside.
You may serve the pork with either a mushroom sauce or tomato sauce.
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