| Medallions de Porc á l'Anglaise (Breaded Pork Scallops) | |
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1½ lbs boneless loin of pork or pork cutlets salt, pepper, 3 tbs water 1 egg vegetable oil |
½ cup flour 1 cup flavored bread crumbs lemon juice and lemon wedges 3 tbl butter |
| 1) Trim the pork of all fat and cut into about 12 pieces of equal thickness. Place pieces between 2 pieces of wax paper and pound with a mallet until the are half the thickness. Sprinle both sides with salt and pepper. 2) In a pie pan miz together the egg, water, and 1 tbl of oil Beat well to blend. In a second pie pan put the flour flavired with some salt and pepper. In a third pie pan put the bread crumbs. 3) Dip the pork in the flour to coat thoroughly, shaking off the excess. Dip the pork into the egg mixture and then in the crumbs to coat well. Pat to help the crumbs to adhere. 4) Heat about ¼ cup oil in a large haevy skillet and add a few breaded slices to fill the skillet without crowding. Cook about 5 minutes until one side is brown, Turn and cook for 5 minutes on the other side. Transfer pieces to a warming oven. Continue to add oil and pork until all are cooked. 5) Mix melted butter with 1 tbl lemon juice and pour over the meat. Serve with lemon wedges. | |