Pork With A Parmesan Crust

1. 1

   Mix the parmesan with the beaten egg and set aside.

2. 2

   Place the medaillons or fillets between two sheets of cling film and using a meat tenderizer, rolling pin flatten them.

3. 3

   They nedd to be fairly thin. If you're using medaillons, like I did, you'll need to adjust the cooking times slightly as they are thicker and will take a little longer cooking.

4. 4

   Season to taste with salt and pepper on both sides and sprinkle with chopped rosemary or sage.

5. 5

   Dredge both sides in flour.

6. 6

   Heat the oil in a frying pan until quite hot, but not smoking.

7. 7

   Dredge the meat through the egg/parmesan mix, making sure that it sticks to both sides and immidiately transfer to the hot pan.

8. 8

   Fry on both sides until nice and golden, and nearly cooked through. This doesn't take long a few minutes either side.

9. 9

   Transfer to an oven proof dish and place in a preheated oven 120u00b0C/250u00b0F/Gas 1/2-1 for approximately 15-20 minutes.

10. 10

    The low temperature will allow them to rest while finishing to cook, resulting in a moist fillet.

11. 11

    These are good hot or cold.

* Per serving · 4 servings · Values may vary.

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