14 June 2024
Baked pork medallions in Parmesan crust. - recipe - photo: charred_emily
Baked pork medallions in Parmesan crust.- recipe - photo: charred_emily

Baked pork medallions in Parmesan crust.

45 min. total time

Ingredients for 4 portions

600 g Pork loin roast
3 pcs Garlic cloves
4 pcs Eggs
80 g Freshly grated Parmesan
3 tbsp Flour
2 tbsp Cream
250 ml Oil
1 tbsp Chopped parsley for garnish
1 Pinch Pepper
1 Pinch Salt

Ingredients for tde sauce

2 pcs Small shallots
500 g Tomatoes
2 pcs Garlic cloves
1 tsp Oregano
1 Spr Vinegar
1 Bunch Parsley
1 tbsp Olive oil
1 Pinch Pepper
1 Pinch Salt


  1. Whisk the eggs with a pinch of salt and cheese, and dilute with cream until a batter (similar to pancake batter) is formed. Remove any tendons and membranes from the meat and cut into 3 cm thick slices, flatten with the palm of your hand, and season with salt, pepper, and plenty of crushed garlic.
  2. Peel and finely chop the onions. Wash the tomatoes and remove the stem, briefly blanch in boiling water, rinse with cold water, and peel.
  3. Heat the olive oil in a pot, roast the onions until golden brown, deglaze with a splash of vinegar, and add the tomatoes. Season with salt, pepper, oregano, crushed garlic, and chopped parsley. Cook while stirring constantly until the tomatoes break down into small pieces and a thick sauce forms. If necessary, add some water or beef broth.
  4. Heat about 1 cm of oil in a non-stick pan. Press the meat slices on both sides in flour and then dip in the Parmesan batter. Briefly drain and place in the hot oil. (The medallions should not swim in the oil.) Quickly bake on both sides until golden brown, remove and drain on kitchen paper.

Nutrition score


78,93 g

56,26 g

22,91 g

45 min. total time | 30 min. preparation time | 15 min. cook & rest time

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