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.
Everyday Food, October 2003
- Prep Time 25 minutes
- Total Time 25 minutes
- Serves 4
- 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.
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