Paneed Pork Medallions
Elevate your weeknight dinner game with these irresistible Paneed Pork Medallions—crispy, golden bites of tender pork that are pan-fried to perfection. This Southern-inspired dish features pork tenderloin medallions that are pounded thin, seasoned with garlic and black pepper, and coated in a flavorful breadcrumb and Parmesan mixture. The quick pan-frying method creates a delightfully crunchy crust while keeping the pork juicy inside. Ready in just 30 minutes, this recipe is perfect for busy evenings or casual entertaining. Serve these medallions with a refreshing squeeze of lemon juice, and pair them with a side of green salad or buttery mashed potatoes for a complete, comforting meal. Keywords: Paneed Pork Medallions, crispy pork recipe, easy pork dinner, Southern-inspired dinner, pan-fried pork.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tbsp Milk
- 1 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Trim any fat or silver skin from the pork tenderloin and slice it into 1-inch thick medallions.
Place the medallions between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 1/4-inch thick. Season both sides with salt, black pepper, and garlic powder.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs and grated Parmesan cheese.
Dredge each pork medallion in the flour, shaking off any excess. Dip it into the egg mixture, allowing any excess to drip off, then coat it in the breadcrumb mixture. Press the breadcrumbs onto the pork to ensure they adhere.
Heat the vegetable oil in a large skillet over medium heat until it shimmers. (You can test if the oil is ready by dropping in a small piece of bread—it should sizzle immediately.)
Working in batches to avoid overcrowding, fry the pork medallions for 2-3 minutes per side, or until golden brown and cooked through. Remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the paneed pork medallions hot, garnished with a squeeze of fresh lemon juice from the lemon wedges.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 710 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
