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Pork Scaloppini

Lightly breaded pork medallions.



1 pork loin, cut into 1/2 inch thick medallions

3/4 cup Panko or breading of choice

1 egg

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.


Serves 4.

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