Lightly breaded pork medallions.
1 pork loin, cut into 1/2 inch thick medallions
3/4 cup Panko or breading of choice
1 TBSP milk
2 TBSP parmesan cheese, grated finely
1 1/2 TBSP Italian Bliss
4 TBSP olive oil or canola oil
Salt and pepper to taste
Preheat oven at warm.
Beat the egg and milk together. In a separate bowl, mix the Panko, Italian bliss and parmersan cheese.
Pound each medallion until 1/4 inch thick. Dip each medallion into egg mixture then into the breading mixture. Set aside on a plate. When all of the medallions are breaded, cover the plate and place into the refrigerator for 30 minutes.
Heat oil in a skillet. When the oil is hot, fry 4-5 medallions at a time. Do not overcrowd the fry pan to ensure pork cooks evenly. Fry each medallion 1 minute per side or until golden brown. When medallions are cooked, place on cookie sheet, season with salt and pepper and set in warm oven.