Michael Symon's Pork Parmesan Medallions

Michael Symon
Servings: 4
1 to 30 min

Panko-Encrusted Pork with Tomato Sauce

  • Ingredients
  • step-by-step directions
Michael Symon's Pork Parmesan Medallions
  • For the Pork:
  • 1 Pork Tenderloin (sliced into 1-inch thick medallions; about 1 1/2 pounds)
  • 1 cup Flour
  • 2 Eggs (whisked)
  • 1 1/2 cups Panko Bread Crumbs
  • 1/2 cup Parmigiano-Reggiano (grated plus more for garnish)
  • 1 cup fresh Mozzarella Cheese (grated)
  • Olive Oil
  • Salt and Pepper
  • fresh Basil (torn)
For the Quick Tomato Sauce:
  • 2 pounds over-ripe Plum Tomatoes (hulled & roughly chopped)
  • 1 Onion (medium dice)
  • 2 Garlic cloves (peeled and sliced)
  • 2 sprigs fresh Oregano (leaves only)
  • Salt and Pepper
  • Olive Oil
  • For the Pork: Preheat oven to broil. Place the eggs, flour and panko into three separate rimmed baking dishes. Season each with salt. Add the 1/2 cup parmesan cheese to the panko and stir to combine. Season the pork medallions with salt and pepper on both sides. Coat lightly in the seasoned flour, shaking off excess. Dip into the whisked eggs to coat. Dredge in the panko mixture and press bread crumbs to ensure they stick well.
  • Heat a large non stick skillet over medium-high heat with 1/2 cup extra virgin olive oil. Working in batches, fry the breaded medallions until golden brown, about 2 to 3 minutes. Flip and cook on the second side until golden, about 2 to 3 minutes. 
  • For the Quick Tomato Sauce: While the pork is cooking, prepare the quick tomato sauce. Place the tomatoes in a food processor and pulse until smooth.
  • Heat a large saute pan over medium-high and add a few tablespoons of olive oil. Add the onion, season with salt and pepper and saute until softened, about 2 to 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Pour in the pureed tomatoes and the oregano leaves. Cook for 2 minutes. Adjust seasoning to taste.
  • Add the browned pork medallions to the tomato sauce. Sprinkle the mozzarella cheese over the top and grate fresh Parmesan over that. Place under the broiler for 2 to 3 minutes or until cheese is melted and golden in spots. Remove from oven and serve with a sprinkle of basil and freshly grated parmesan cheese.

  • Helpful Tips:
  • 1. Use a food mill to remove tomato skins if you enjoy a smoother sauce.
    2. When breading, make sure to season all the elements: pork, flour, eggs, breadcrumbs. Use the F-E-B technique -- first Flour, the dip in Egg, and finish with Breadcrumbs.
    3. Cut the pork into thick medallions to prevent it from overcooking.
    4. For a vegetarian option, substitute eggplant for the pork.
Similar categories: Dinner Courses & Meals
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