Breaded Pork Scallops Medaillons De Porc A Langlaise Recipes

BAKED BREADED SCALLOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour melted butter into a 2 quart oval casserole dish.
• Distribute butter and scallops evenly inside the dish.
• Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese.
• Sprinkle this mixture over the scallops.
• Bake in pre-heated oven until scallops are firm, about 20 minutes.

LEMON, PARMESAN & PINE NUT CRUMBED PORK ESCALOPES

Steps:

• Trim the fat from the steaks, then place, one at a time, between 2 pieces of baking parchment and bash with a rolling pin or meat mallet until about 5mm thick. Set aside.
• Put the bread, lemon zest, Parmesan, pine nuts and rosemary leaves in the bowl of a food processor and blitz to a fine crumb. Transfer to a shallow bowl.
• Spread the flour onto a plate and put the egg in a shallow bowl. Season the pork, then dust in flour. Dip each steak into the egg, then press into the crumbs, coating evenly. Heat the oil in a large frying pan and cook the pork for 2-3 mins each side until golden and crunchy. Serve immediately with lemon wedges.

BREADED AND FRIED SCALLOPS

Steps:

• Mix bread crumbs, salt, and pepper in a resealable plastic bag.
• Whisk egg lightly in a bowl. Dip scallops in egg; place in the bread crumb mixture in the bag. Seal bag and shake until scallops are coated with bread crumbs.
• Bring butter, olive oil, and lemon juice to a simmer in a skillet over medium-high heat. Add breaded scallops; cook, shaking skillet occasionally, until browned, 6 to 7 minutes.

ITALIAN BREADED PORK CHOPS

Steps:

• Preheat oven to 325 degrees F (160 degrees C).
• In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.
• Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.
• Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.
• Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

BREADED PORK SCALLOPS (MEDAILLONS DE PORC A L'ANGLAISE)

Steps:

• 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.
• In side dish combine egg, water, one tablespoon oil, salt and pepper. Beat well to blend.
• Put flour in second dish and bread crumbs in third.
• 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.
• Heat about 1/4 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.
• Heat butter until lightly browned and pour over meat. Serve with lemon wedges.

PORK ESCALOPES

Steps:

• Trim the fat from the pork loin escalope (as it will not render down during the cooking), then with the meat mullet flatten the pork until a thickness of 3mm is reached
• Place the escalope in a bowl and pour in the milk, let it rest for at least 10 minutes
• Meanwhile, prepare the aromatic breadcrumb, mixing in a large plate the breadcrumb with chopped garlic, fennel seeds, sweet paprika, chopped parsley, oregano and thyme
• Bread the pork escalope, one by one remove from the milk, retaining as much humidity as possible, and place in the aromatic breadcrumb, pushing down with the fingertips ensuring a strong breadcrumb covering.
• Place a large frying pan (skillet) on the heat and pour in the oil, once hot shake of the excess breadcrumb from the escalope and carefully place in the pan.
• Cook until golden on both sides, then place on a few sheets of kitchen paper and season with salt and pepper before serving

PORK SCALLOPS WITH LEMON AND HERBS

Steps:

• Dredge the pork scallops in flour seasoned with salt and pepper.
• Shake off excess.
• In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides.
• Remove to a plate and keep warm.
• Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half.
• Add lemon juice, rind, parsley, basil, thyme and oregano.
• Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through.
• Serve with noodles and a green steamed vegetable.

BREADED PORK TENDERLOIN

Steps:

• Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)!
• Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).