Rye-Crusted Pork Medallions
Caraway seeds often season cabbage dishes; here they give pork a tangy coating. To coat the pork medallions, dip each in egg (be sure to coat both sides), then dredge in breadcrumbs to cover completely.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2003
- 3 to 4 slices rye bread with caraway seeds
- Coarse salt and ground pepper
- 1 large egg
- 1 1/2 pounds boneless center-cut pork loin, sliced into 8 medallions (each 1/2 inch thick)
- 2 tablespoons canola oil
- Grainy mustard, for serving (optional)
In a food processor, pulse enough bread to measure 2 cups coarse crumbs. Transfer to a large bowl; season with salt and pepper. In another large bowl, whisk egg with 1 teaspoon water.
Season pork medallions on both sides with salt and pepper. Dip each medallion in egg mixture with one hand, then use other hand to dredge in breadcrumbs. Transfer to a plate.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the medallions in skillet; cook until pork is golden brown and center is no longer pink, 3 to 4 minutes per side. Transfer to a plate; wipe skillet clean. Repeat with remaining medallions in remaining oil. Serve with mustard on the side, if desired.