Pork Medallions Milanese
Crispy, golden perfection meets fresh, zesty flavors in this irresistible Pork Medallions Milanese recipe. Featuring tender slices of pork tenderloin coated in a savory Parmesan-panko crust, this Italian-inspired dish delivers a delightful crunch with every bite. The medallions are carefully fried to a golden brown and paired with a refreshing arugula salad tossed in lemon juice and olive oil, creating a harmonious balance of textures and flavors. Perfect for a quick yet elegant dinner, this recipe comes together in just 40 minutes, making it ideal for busy weeknights or casual entertaining. Serve this crowd-pleaser with additional Parmesan and lemon wedges for a bright, restaurant-quality finish that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Olive oil
- 4 cups Arugula
- 1 whole Lemon, juice and zest
- 2 tablespoons Extra-virgin olive oil
Instructions
Slice the pork tenderloin into 1-inch thick medallions. Lay each piece between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
Set up a dredging station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs with 2 tablespoons of water. In the third dish, combine the breadcrumbs, grated Parmesan, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Dredge each pork medallion in the flour, shaking off excess. Next, dip into the egg wash, allowing excess to drip off, and finally coat evenly with the breadcrumb mixture. Press the breadcrumbs gently onto the pork to adhere.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the breaded pork medallions in batches to avoid overcrowding. Cook for about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
In a mixing bowl, toss the arugula with the juice and zest of 1 lemon, 2 tablespoons of extra-virgin olive oil, and a pinch of salt and pepper.
Serve the pork medallions warm, topped with the fresh arugula salad. Optionally, garnish with additional Parmesan cheese and lemon wedges.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.2 g | 239% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 7286 mg | 317% | |
| Total Carbohydrate | 225.1 g | 82% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 14.8 g | ||
| Protein | 177.8 g | 356% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 767 mg | 59% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2742 mg | 58% | |
*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.
